Wednesday, December 30, 2009
Goat Cheese and Tomato Crostini
This is one my favorite appetizers! With the New Years approaching, I highly recommend this appetizer for your cocktail party. Of course, anything with goat cheese is usually good, right?
Goat Cheese and Tomato Crostini (Pinch My Salt)
Cherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer)
Garlic cloves, unpeeled
Combination of dried Italian herbs (such as fennel, oregano, basil, or thyme)*
1 garlic clove for crostini
8 oz goat cheese
1. Line a half-sheet pan with parchment paper and heat oven to 225 degrees.
2. Cut enough tomatoes to fill the sheet pan (about 2 small baskets should do the trick) and place them cut-side up on the parchment paper. Scatter a handful of unpeeled garlic cloves throughout the tomatoes.
3. Drizzle olive oil all over the tomatoes, then sprinkle lightly with kosher salt.
4. Mix together some of your favorite dried Italian herbs (or just use a commercial blend) and measure out about 2 teaspoons of the mixture. Grind the herbs into a powder using a spice grinder or mortar and pestle then sprinkle evenly over the tomatoes.
5. Bake tomatoes at 225 degrees for 3-4 hours, or until they have shriveled but still contain a bit of moisture inside. The time will depend on the size of your tomatoes, so start checking early.
6. Let cool
7. Cut baguette into slices. Brush with olive oil and bake at 350 until toasted. Rub with a cut garlic clove.
8. Spread a layer of goat cheese on each crostini and top with slow roasted tomatoes.