If it’s been awhile that I wrote a general life post than it’s been FOREVER since I shared a recipe. We’ve definitely been eating well though, so hopefully I can get busy in the kitchen and snap some photos to share.
This year we planted five tomato plants and OH MAN did they ever produce. I’ve made about 20 pint jars of salsa, given away bags and bags full to friends, family, neighbors and coworkers, and made fresh caprese salad dozens of times. It’s now mid-September and I’m still collecting 4 or 5 tomatoes every couple days (last night I got 9– true story). I certainly don’t mean to complain about having so much produce, but I tell ya, it’s tough to come up with new ways to use it all.
I actually found this recipe looking for new ways to use the 1+ lb block of goat cheese that I recently bought. Goat cheese + roasted tomatoes + basil + balsamic reduction…. That’s a combination that will get me into the kitchen RIGHT THAT SECOND to make (which is definitely what happened!).
There’s a few steps to this open faced sandwich, but most of them you can do while the tomatoes are busy, busy roasting. It probably took me about a half hour to prepare, but was well worth the wait and the effort!
It also looks pretty fancy (if I say so myself!) so it would be a perfect recipe to make for a small dinner party or if you were trying to impress someone.
(little note before we get started: I’m going to leave off the quantity for each ingredient. I had plenty of tomatoes and balsamic reduction (enough for 4-5 people), but since it’s just me — I obviously didn’t need a ton of toast, goat cheese, parmesan, basil, etc..)
Roasted Tomato and Goat Cheese Toast
Ingredients:
- Good Sandwich Bread (I used a marble rye + pumpernickel, but you can use whatever)
- Olive Oil
- Salt + Pepper
- Garlic, minced
- Goat Cheese
- Parmesan Cheese
- Fresh Basil, chopped
- Balsamic Reduction (recipe to follow)
Directions:
1. Preheat oven to 450 degrees. Slice tomatoes 1/4 inch thick and lay on a foil lined baking sheet.
2. Mix together olive oil, salt, pepper, and minced garlic and pour some over each tomato.
3. Roast tomatoes in oven for 20-25 minutes. (when they’re done, they’ll be shriveled and almost brown around the edges)
4. While those are cooking, make the balsamic reduction (look below for directions) and toast the bread. Brush olive oil on each side of bread and place on a hot skillet (medium heat). Flip until each side is browned (like you’re cooking a grilled cheese).
5. Once bread is browned, spread goat cheese over each piece.
6. Still on the hot skillet — fry parmesan cheese and cook until brown on each side. Once browned, let cool on plate and break into pieces.
7. Use a spatula and place roasted tomatoes on each slice (I had mid-sized tomatoes so I could fit three per piece of toast). Top with chopped basil, parmesan crisps, and balsamic reduction.
8. Devour!
Balsamic Reduction:
This can be used in SO many recipes to really take them to the next level. All you need is 1/2 cup of balsamic vinegar. Heat in a saucepan over medium-low heat, stirring very, very frequently (but I wouldn’t say constantly). It should take about 10 minutes to completely reduce. You want to take it off the heat when there is about 2-3 tablespoons of vinegar left and it’s the consistency of maple syrup.
There you have it!!!
Life With a Crazy Pup 