For this, use individual goat’s cheeses or two pieces from a larger cheese, fresh or drier, as you prefer.
Quarter the tomatoes, and scoop the seeds and ‘jelly’ into a sieve, set over a bowl. Roast or grill the tomato pieces, and remove the skin once it is loose enough to do so. With a pastry cutter, cut two rounds from the bread, and toast it under the grill. When you are toasting the second side, put the cheese on top, and let it heat through.
Heap the salad leaves on two plates, put the tomato pieces around them, and place the goat’s cheese on toast on top. Rub the tomato residue through a sieve, and mix in the oil and a little seasoning. Pour over and around the salad and serve. This is particularly good with a mixture of watercress, rocket and mache, or lamb’s lettuce.
© 2000 Frances Bissell. All rights reserved.