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
- 1/2 – 1 teaspoon sea salt
- 1/2 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
