Baby Tomato & Goat Cheese Crostini

If you haven't sampled this summer's fresh, locally grown tomatoes, get up and go to your market this instant. The window of opportunity is so small (between 2-4 months) that one must take advantage. I felt just this way when I wanted a make something light yet well-rounded. Here's what I came up with...

Ingredients:
1 pint cherry, grape, or baby heirloom tomatoes
Sea Salt, to taste
1 package goat cheese, room temperature
1 Tbs capers
1/2 lemon, juiced
Good French bread, such as baguette
Good olive oil
Fresh basil, chiffonade
Fresh cracked black pepper

Method:

1. Slice tomatoes and lay on double layered paper towel lined platter. Season lightly with sea salt and set aside.
2. In a small work bowl, combine goat cheese, capers and lemon juice. Mix with a fork until well combined and set aside.
3. Pre-heat oven to 450°F. Slice bread 1/4-1/2" thick and drizzle with olive oil on one side. Toast in oven for about 5 minutes, keeping an eye on it so not to brown too much.
4. Assemble by spreading goat cheese over toasted baguette, laying salted tomatoes over cheese, followed by a pinch of basil, drizzle of olive oil, and fresh black pepper. Makes about 10 pieces of crostini.