Celebrate the taste of the Med with this colourful dish that just bursts with flavour. The classic Italian combination of tomatoes, basil and pine nuts is made all the more flavourful with a grilled gratin of Jarlsberg. Perfect served alone on country bread, or on the side with meat or fish.
Preheat the oven to 180˚C. Cut the tomatoes in half. Bake with the balsamic vinegar, olive oil, garlic, thyme, salt and pepper for 15 minutes. Meanwhile, gently toast the pine nuts in a pan until golden, and set aside. When the tomatoes are done, remove their skins, sprinkle over grated Jarlsberg and gratinate at a very high heat for another 5 minutes. Top with the roasted pine nuts.