 | | Directions |
- Preheat oven to 400°.
- Place tomatoes on a baking sheet and drizzle with olive oil, herbs and garlic.
- Stir to combine.
- Roast for 4-5 minute in the oven, just until the tomatoes are hot and shiny. Do not over roast or the skins will split.
- Remove from the oven and sprinkle gorgonzola over the top.
- Roast for 2-3 more minutes or just until the cheese has softened.
- Remove from the oven and season with salt and pepper.
- Serve warm or at room temperature.
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Container: medium baking sheet with rim
Servings: 4
|  | | Ingredients | | - | | 1 pound cherry tomatoes |
| - | | 3 tablespoons olive oil |
| - | | 2 tablespoons fresh parsley - chopped |
| - | | 2 tablespoons fresh basil - chopped |
| - | | 2 cloves garlic - chopped |
| - | | 1/2 cup gorgonzola cheese - diced small |
| - | | salt and pepper to taste |
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