Sometimes, it feels nice to upgrade a meal with a fancy appetizer. Any type of crostini is really easy: basically, you are cutting up some type of crusty bread, basting it with some oil, and toasting it in the oven. Some of my favorite toppings include artichoke spread, chopped tomatoes with basil and feta, or pesto. It feels gourmet, but is easy and delicious!
I found these golden cherry tomatoes in the grocery store, and I was amazed at how sweet they were for winter tomatoes. Well, who really knows what season fruits & veggies are supposed to be in anymore with our constant supply of fruit of all colors in the supermarket! But while I wait in anticipation for sweet red orbs of summer cherry tomatoes and thick slices of beefsteak tomatoes, roasting the winter variety will do. The creaminess from the goat cheese complements the tang of the balsamic tomatoes.
Goat Cheese & Roasted Tomato Crostini (serves 4 for an appetizer)
- Small baguette or other crusty bread
- 1/2 pint of cherry tomatoes
- Soft and creamy goat cheese
- 1/8 c balsamic vinegar
Slice the cherry tomatoes lengthwise and use a small bowl to douse them in balsamic vinegar. Spread them on parchment paper on top of a cookie sheet and roast them in a 400 degree oven for 20-25 minutes.
After waiting for about 10 minutes, cut your bread into even slices (mine were a bit thick- see below). Baste them with olive oil before popping them into the oven for 3-8 minutes depending on the size of the slices (watch them until they begin to get golden and crusty).
Spread goat cheese on top of the bread and top with the roasted halves of cherry tomatoes. Make sure to drizzle any extra balsamic vinegar from the parchment paper on top, as it will have cooked down into a nice balsamic reduction.