Roasted Tomato, Goat Cheese & Basil Crostini

Use garden plum tomatoes or your local farmer’s stand small heirlooms in this simple, delicious crowd pleasing appetizer.

This appy can’t be easier! Tomatoes become sweeter when slow roasted and fresh herbs add savory garden flavor. Try plum tomato varieties found at your local farmer’s market like sweet Juliet’s.

1 quart plum tomatoes, sliced 1/8 inch thick
garden herbs (oregano, thyme and parsley), chopped fine
extra virgin olive oil
4 ounces goat cheese
1 bunch fresh basil leaves
1 baguette
1-2 garlic cloves
sea salt & pepper to taste

Preheat oven to 275 degrees. Line cookie sheet with parchment paper and place tomatoes in single rows. Sprinkle with fresh herbs, salt and pepper and drizzle with olive oil. Slow roast for 1 1/2 to 2 hours until tomatoes are roasted through but not mushy or dried out. Remove from oven and let cool.

Increase oven heat to 350 degrees. Slice baguette 1/4 inch thick, brush each side with olive oil and rub cut garlic cloves on each slice. Place on a cookie sheet and brown tops approximately 5 to 10 minutes, then flip and brown the other side. Remove from oven an let cool.

Assemble crostini by spreading goat cheese on slices and layer with basil leaf topped with a roasted tomato. For variety, leave off basil leave or goat cheese on some crostini. Serve.

 

 

 

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