Roasted Tomato Crostini With Goat Cheese

I’ve made a lot of these over the years both at work and at home. The delicious tang of goat cheese and the sweet roasted flavour of the tomatoes along with the fresh basil makes a mouthwatering combination! I particularly like that they are vegetarian!

Makes 40 Crostini

2 baguettes or ficelle’s
8 oz. soft goat cheese (I buy mine at Costco, it’s very mild tasting)
40 roasted plum tomato halves
40 fresh basil leaves

Cut the bread into 20 slices per loaf. Place on a baking sheet & brush with a little EVOO; broil until toasted. Remove from oven. This step can be done a couple of hours ahead.

For the Roasted Tomatoes

20 ripe plum tomatoes
4 cloves garlic, minced
¼ cup fresh basil, chopped
¼ cup EVOO
¼ tsp. each salt & freshly ground black pepper

Trim the stem end of the tomatoes; cut in half lengthwise. Arrange, cut side up, without crowding, in a well oiled glass or non-reactive pan (not aluminum). Mix together garlic, basil and EVOO (can be done in the processor); spoon over tomatoes. Sprinkle with salt and pepper. Bake in a preheated 375 F oven for approximately 2 hours, checking after the first hour until the tomatoes are softened, shriveled and the edges have begun to darken a bit.

Spread the crostini with goat cheese; top each with a tomato half and 1 basil leaf.

Enjoy!  I think you are going to make these again and again!