Tomato & Chevre Crostinis
One of the many recipes my father has in his repertoire, and it always a favourite. The best dishes for dinner parties are the ones that can be prepped ahead and are easy to make! Simple, fresh ingredients are what makes this dish so delicious.
For the crostinis:
1 fresh baguette
1 bunch of basil, thinly sliced in a chiffonade (roll leaves together and slice widthwise)
5 oz goat cheese (chevre)
For the tomatoes:
6 cups whole cherry (or grape) tomatoes, preferably on the vine
*If you don’t like goat cheese, you can also substitute your own or store bought ricotta.
Place the tomatoes on a baking sheet and drizzle with olive oil. Roast in the oven until tomatoes just start to burst and caramelize, about 20 mins. Be careful opening the oven door, as the oil can smoke due to the heat. Make sure your fan is on. Tomatoes can be cooked and kept in the fridge for up to a week ahead.
Turn the oven on broil. Cut the baguette in diagonal 1/2 inch slices. Arrange baguette slices on baking sheet and toast in oven. Watch carefully so they don’t burn. Flip toasts once lightly toasted (light brown in colour), and toast other side.
If using cold tomatoes, warm tomatoes in the microwave, approximately 10 – 20 secs. Layer toasted baguette with cheese and a tomatoes.
Top with basil, salt and pepper.
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