Golden Goat Cheese Tomatoes

• 1 lb spinach
• nutmeg, grated
• salt and pepper
• 8 slices prosciutto
• 6 large tomatoes, halved
• 3 tablespoons creme fraiche
• 4 ounces goat cheese, chopped
• basil leaves (optional)

1. Heat oven to 400F Put the spinach in a colander, pour over a kettle of boiling water until the spinach wilts, then drain and squeeze out as much liquid as you can (you might need to do this in two batches).
2. Put the spinach in the bottom of a gratin or baking dish, season, then sprinkle with nutmeg.
3. Drape the prosciutto over and around the spinach, then sit the tomato halves on top, cut-side up.
4. Dot the creme fraiche over the whole dish, scatter with the goat cheese and basil leaves if you have them, then season with more pepper.
5. Bake for 10-15 mins until the cheese is melting into the creme fraiche and the edges are starting to bubble.
6. Scoop out of the dish and serve with crusty bread and a green salad.

spinach, nutmeg, salt, prosciutto, tomatoes, creme fraiche, goat cheese, basil

Taken from www.food.com/recipe/golden-goat-cheese-tomatoes-356406 (may not work)