2 tomatoes (I used hothouse but any reasonable sized tomato would do the trick)
1/4 cup of soft, unripened goat's milk cheese
2 tbsp grated parmesan
1 tbsp chopped basil
pinch of salt & pepper
Preheat your oven to 450F.
Mix goat cheese, parmesan cheese and basil in a small bowl.
Cut tomatoes in half, drizzle each half with olive oil and sprinkle with salt & pepper.
Top each tomato half with the cheese mix, equally dividing the mixture between the four halves.
Bake the tomatoes for about 20 minutes, or until softened and slightly browned.
Serve hot or at room temperature.