Roasted Tomato Crostini With Goat Cheese

I’ll bet I have made hundreds of these over the years! The delicious tang of the goat cheese and the sweet roasted flavour of the tomatoes along with the fresh basil makes a mouthwatering combination! Oh and they are  totally vegetarian!

Makes 40 Crostini

2 baguettes or ficelle’s
8 oz. soft goat cheese (I like the one from Costco as it doesn’t have a strong Goat taste)
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 & pepper. Bake in a preheated 375 F oven for approximately 2 hours, checking after the first hour until the tomatoes are softened & shriveled & the edges have begun to darken a bit.

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

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