These simple roasted tomatoes and goat cheese crostinis are an appetizer that can be made ahead of time. The tomatoes (the bruschetta) can be made and refrigerated for up to 3 days. Then when ready to assemble, just toast the bread for 8-10 minutes under the broiler.
Roasting the cherry tomatoes, along with some shallots and garlic, drizzled in olive oil really intensify their flavor.
This recipe does not require using goat cheese, so if that isn’t your thing, try brie or any other mild soft cheese to add to it.
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Simple Roasted Tomatoes and Goat Cheese Crostini
Ingredients
Scale
- 1 pint grape tomatoes (cut in half or quarters if they are on the large side)
- 1–2 shallots, minced
- 2–3 cloves of garlic, minced
- 2–3 Tablespoons good quality extra virgin olive oil
- ½ – 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 1 log of goat cheese
- Baguette bread, sliced and lightly toasted
- 1–2 Tablespoons basil, chopped
Instructions
- Preheat the oven to 350 degrees
- Cut the tomatoes in half (or quarters), chop the onions and mince the garlic
- Place all the ingredients (excluding the basil) in a bowl and sprinkle with the salt and pepper and drizzle with the olive oil. Make sure they are nicely coated, add more if necessary
- Place the tomatoes on a rimmed baking sheet lined with a Silpat and roast for 45 minutes, turning every 15 minutes
- When they are removed from the oven but still on the baking sheet, sprinkle the chopped basil on top
- Serve with the toasted bread topped with goat cheese
1 Comment
Anonymous
January 25, 2020 at 5:31 pmVery good