Here is an okra you can eat!  These look really pretty and you can make the corn cakes ahead of time and reheat in the oven.

Ingredients:

• 1 pint cherry or grape tomatoes, halved
• 3 Tab Olive oil
• Kosher salt
• 2 c cornmeal
• 2 tsp baking powder
• 1 tsp salt
• 1 large egg, beaten
• 8 oz okra, 1/4″ slices
• 1 jalapeño, cored, seeded, finely chopped
• 1 clove garlic, minced
• 1/4 c vegetable oil (more if needed)
• 4 oz chevre (goat cheese)
• 2 Tab mild Parsley sprigs

Directions:

1. Combine tomatoes, olive oil and kosher salt to taste in a bowl.
2. Toss.
3. Place on a rimmed baking sheet and bake at 350° for about 40 minutes, stirring once or twice.
4. Let cool.
5. Combine cornmeal, baking powder, and salt in a medium bowl.
6. Combine egg and water. Whisk lightly.
7. Stir egg mixture into cornmeal mixture.
8. Fold in okra, jalapeño and garlic.
9. Let sit 5 minutes to absorb some of the water.
10. Heat oil in a large skillet until warm.
11. Drop heaping tablespoons of batter into oil.
12. Cook until browned, flipping once, about 3-4 minutes per side.
13. Transfer to paper towel on a rack.
14. Mash chevre with milk in a small bowl.
15. To serve, place a dollop of chevre on each cake.
16. Top with a couple of roasted tomatoes.
17. Garnish with small sprig of parsley.

Serves: 3 dozen

Source: annies-eats.com, Adapted from Basic to Brilliant, y’all, Virginia Willis