4-6 oz log chevre or fresh, crumbly goat cheese, cut into medallions
2 large Brandywine tomatoes or other Heirloom
1 tsp Fennel Pollen
Small handfull of basil leaves, julienned
Salt and pepper to taste
3 Tbsp Extra Virgin Olive Oil
Slice tomatoes in half to create two large discs. Turn oven broiler to high. Splash with 2 Tbsp olive oil, salt and pepper over tomatoes. Broil 4" away for 3-5 minutes, watching to avoid blackening.
Remove tomatoes and cut into four pieces, like making an "X". Place goat cheese button in center and top with remaining oil. Sprinkle over fennel pollen, then add basil and serve warm.