Crostini with goat cheese, slow-roasted tomatoes & balsamic syrup

• Vegetarian

• Produce

  • 1 pint Cherry tomatoes

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1 Kosher salt & freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 1 (5-ounce log goat cheese
  • 2 tbsp Heavy cream

Found on thewickednoodle.com

Description

Ingredients

• 1 baguette, cut across into 1-inch slices
• 1/4 cup extra-virgin olive oil, plus 2 tablespoons (divided)
• 1 pint cherry tomatoes, large ones cut in half
• 1 5-ounce log goat cheese
• 2-3 tablespoons heavy cream
• 1/2 cup balsamic vinegar
• kosher salt & freshly ground black pepper

Directions

• Preheat the oven to 250F.
• Line a baking sheet with parchment paper. Place tomatoes in one layer on baking sheet, drizzle with 2 tablespoons extra-virgin olive oil and season with kosher salt. Roast until the tomatoes are soft and starting to dry but still a bit moist (time depends on the size of your tomatoes but mine usually take about 2 hours or so).
• Place bread slices on baking sheet. Brush remaining 1/4 cup extra-virgin olive oil over one side of bread. Sprinkle lightly with kosher salt and freshly ground black pepper. Bake at 350F until lightly browned, about 10-15 minutes.
• Whip together goat cheese and cream in a small bowl until light and spreadable.
• Place vinegar in a saucepan and bring to a boil. Reduce heat and keep it at a strong simmer until reduced by approximately one-third and mixture coats a spoon.
• Remove from heat and allow to cool (it will thicken as it cools). If its too thick, add a bit more vinegar, place back over heat and stir until incorporated. If not thick enough, put back on burner until it thickens a bit more.
• Spread some whipped goat cheese on each crostini. Top with 2-3 slow-roasted cherry tomatoes and drizzle some balsamic over the top. (You can also let guests assemble it themselves if you prefer).

Nutrition