Tasty Tuesday: Roasted Tomato and Herbed Goat Cheese Crostini
2 cups Cherry Tomatoes (or about 5 sliced tomatoes)
a few pinches of Salt & Pepper
1 tsp Oregano
1 tsp Basil
1 tbsp Extra Virgin Olive Oil
2 tsps Balsamic Vinegar
1/3 cup Dry Red Wine (ex: Cabernet Sauvignon, Merlot)
10 oz. French Baguette
1 tbsp Salted Butter, softened
4 oz. Goat Cheese, at room temperature* (I use the herb flavored)
Fresh basil to garnish (optional)
1.Preheat oven to 450F.
2.On cutting board slice cherry tomatoes in half, then transfer to large mixing bowl. Generously season with salt, pepper, oregano, and basil, tossing well. Next add in EVOO, balsamic vinegar, and red wine, again tossing well. Transfer tomatoes to oven-safe baking dish, then roast for 25 – 30 minutes until just begin to char/blister.
3.While tomatoes roast, slice baguette. Evenly spread a thin layer of butter onto each slice, then toast in the oven for ~5 minutes until golden. This can be done either simultaneously with the tomatoes (tomatoes on the middle oven rack, bread on the top) or after the tomatoes are finished cooking – Whatever is easiest for you!
4.When ready, layer toasted baguette with an ample schmear of goat cheese, then top with cherry tomatoes. Garnish with basil as desired, then immediately plate and serve.
* When tomatoes are half-way finished roasting, remove goat cheese from fridge to thaw to room temperature, it will be easier to spread this way!