Servings: six as a starter
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Position a rack in the center of the oven and heat oven to 350°F.
I made this two nights in a row. The first night I used beefsteak tomatoes from the store and a light dressing of the chile oil. It was okay. The second night I used salad tomatoes from our garden and a heavier dose of the chile oil. Way better the second night. This definitely relies on tasty tomatoes but a generous amount of the oil on everything is also critical to make it taste like much. I will make again when I have more tomatoes from the garden
I had a little difficulty finding Drunken Goat cheese where I live (rural Ontario) but it was well worth it. Wonderful!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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