Broiled Tomatoes with Goat Cheese and Fennel Pollen

Contributed by Grace Parisi

4 small round tomatoes, halved crosswise, or 4 medium plum tomatoes, halved lengthwise
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
One 4-ounce log mild goat cheese, cut into 8 slices
Fennel pollen, for dusting

Preheat the broiler. Arrange the tomatoes, cut side up, in a broiler pan. Drizzle each tomato half with 1/2 teaspoon of the olive oil and season with salt and pepper. Broil for 3 to 4 minutes, or until sizzling and browned. Remove from the oven and top each tomato half with a slice of goat cheese, 1 teaspoon of olive oil and a pinch of fennel pollen. Broil for 3 to 4 minutes, or until the goat cheese is golden. Transfer the tomatoes to a platter with a spatula and serve warm.

Serve With Grilled country bread or grilled sausages, lamb chops or steak.