Tuesday, January 17, 2017

Balsamic Roasted Tomato and Goat Cheese Crostini

I have a slight obsession with goat cheese. I know this probably sounds terrible to a lot of you (my grandma being one of them), but I can honestly eat it plain, by the spoonful/slice. My fiend first made this snack during the summer when we decided to have a picnic by the lake. She's an extremely talented cook, so I was thrilled when she unpacked all the components to make these. I was seriously under-prepared with my store bought salsa and chips. These can be made ahead and assembled before you serve them. Just make sure the tomatoes are at room temperature when served. The goat cheese will also be a little easier to spread if you let it sit out a little it before serving.

Roasted tomatoes recipe adapted from Dawn Perry via Bon Appetit

For the tomatoes:
2 pints cherry tomatoes, washed
a few springs of fresh thyme or rosemary
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
salt and pepper, to season

For the crostini:
1 large log of goat cheese
1 baguette or your favorite bread style crackers
Handful freshly chopped basil, for garnish (optional)

Preheat your oven to 450F/230C. In a rimmed backing sheet, toss the tomatoes with the springs of thyme or rosemary, oil, vinegar, salt and pepper. Roast for 20 to 25 minutes, tossing once half way through roasting. The tomatoes are done with they are blistered and begin to burst. Set aside and allow to cool.

In the meantime, slice your baguette or get your crackers. Spread a layer of goat cheese on each piece. Top with a few tomatoes and sprinkle with basil (if using). Enjoy! Pin It Now!

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