Tomatoes Stuffed with Goat Cheese

Cut a shallow lid from the top of each one, and set aside. Using a sharp spoon, scoop out the seeds and sprinkle the insides with salt and pepper. Turn them upside down and leave them to drain for 10 to 15 minutes. Lay the toast slices on a baking sheet, brush with a little of the olive oil.

Heat the oven to 400°F/200°C. Mix together the garlic, thyme and parsley. Scatter half in the bottom of the tomatoes, crumble in the cheese, then top with the remaining herbs. Set the tomatoes on the toast rounds, drizzle over olive oil, and bake them until the cheese is hot and tomatoes slouching, 15 to 20 minutes. Serve with a handful of green salad.