July 31, 2013

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...

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

  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. 

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