Red Wine Cherry Tomato & Goat Cheese Crostini
The quest to use all of our tomato crop continues. I made these this past weekend when it was considerably chilly out and a peak into cozy fall weather. These were incredibly easy to put together and tasted delicious. The red wine from the tomatoes soaked into the bread just enough to make it easy to eat, but not enough to make it soggy. Goat cheese and tomatoes are a classic pairing, but taking the extra time to brush the crostini with garlic butter is worth it.
Recipe from Wry Toast.
-2 cups cherry tomatoes (~one pint)
-a few pinches of Salt & Pepper
-1 tsp oregano
-1 tsp basil
-1 tbsp extra virgin olive oil
-1/3 cup dry red wine (we used Cabernet Sauvignon)
-10 oz. french baguette
-1 tbsp salted butter, softened
-1/2 tsp minced garlic
-4 oz. goat cheese, at room temperature
Preheat oven to 450F.
Slice cherry tomatoes in half, then transfer to large mixing bowl. Season with salt, pepper, oregano, and basil, tossing well. Next add in EVOO, and red wine, and toss. Transfer tomatoes to oven-safe baking dish, a glass pie pan worked nicely for me, then roast for 25 – 30 minutes until the tomatoes just begin to char.
While the tomatoes are roasting. Combine butter and garlic in small dish and stir well until mixed. Slice the baguette and evenly spread a thin layer of butter onto each slice, then toast in the oven for 4-5 minutes until golden. We did this in our toaster oven to keep things simple.
Once the tomatoes are done, spread the softened goat cheese onto each baguette slice, top with cherry tomatoes and serve immediately.