Fewer things make me happier these days than spending time in the kitchen. This evening was especially idealistic - me in the kitchen, music playing, glass of wine, hubby wrapping gifts, fire crackling... and tomatoes slow roasting in the oven. Yep. That makes me happy!! I am one of those girls who could really exist on appetizers if I didn't have a family to be accountable for. LOVE something that I can pick up and snack on while doing something else. Yes... that is dangerous. I agree. I saw recently where Ted Allen made some Crostini with Thyme-Roasted Tomato that looked divine. I thought it would be a great prelude to our dinner this evening... except I am kicking mine up with some creamy, tangy Mediterranean-spiced herbed goat cheese.
- Roma tomatoes, halved lengthwise
- extra virgin olive oil for drizzling
- Kosher salt and freshly ground black pepper
- 1 to 2 tsp dried thyme leaves
- Mediterranean Herbs and Garlic Goat Cheese
- 1/2-inch-thick slices of French baguette, cut on the bias
Sometimes, simple is really, really good.
Written DirectionsPreheat the oven to 300 degrees. Place the tomatoes cut-side up on a parchment paper lined baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt, pepper and thyme. Roast 1 hour, then turn heat up to 400 degrees and roast an additional 30 minutes, or until the tomatoes are very soft and slightly shrunken. For the last 8 - 10 minutes, place the baguette slices on a baking sheet, and bake until golden brown. You could drizzle the slices with EVOO also if you desire. Spread some herbed goat cheese on each warm crostini and top each with the roasted tomatoes. I allowed two per slice.
Please visit my Recipe Index for lots of ideas! Here are a few different things: