Roasted Tomato and Goat Cheese BLTs
Serves 6 Note: For a picnic, roast the tomatoes, prep the baguette and cook the bacon ahead of time. Assemble the BLT crostini at the picnic site. This can also bemade as a larger sandwich on ciabatta bread, instead of crostini. Pair it with something bubbly.
2 shallots, chopped 2 tablespoons honey Zest of 1 lemon, grated 1 teaspoon sea salt ½ teaspoon black pepper Olive oil 2 cups heirloom cherry tomatoes, halved 1 baguette 5 ounces herbed goat cheese or Boursin
1 cup arugula
4 slices thick-cut bacon (peppered recommended), cooked until crisp
Heat oven to 275 degrees. Line a baking sheet with parchment paper.
In a bowl, whisk together the shallots, honey, lemon zest, salt, pepper and a drizzle of olive oil. Place the tomatoes, cut-side up and close together, in a single layer on the prepared pan. Drizzle the honey-shallot mixture over the top, coating each tomato. Bake until plump and roasted, but not dried out, 30 to 60 minutes. Let cool. Can be stored in an airtight container for up to 2 days.
Heat oven to 325 degrees. Line a baking sheet with parchment paper. Slice the baguette into ¼-inch slices at an angle and arrange in a single layer on the baking sheet. Brush bread with olive oil and a sprinkle of salt and bake for 10-12 minutes, or until golden brown around the edges but not too firm in the center. Cool crostini on a rack.
Top each crostini with a generous teaspoon of herbed goat cheese, a little arugula, torn piece of bacon and finally, the slow-roasted tomatoes.