Roasted Tomato and Goat Cheese BLTs

The Phoenix - - OUR TOWNS - — SONYA KEIS­TER, “THE SAVORY GOURMET COOK­BOOK”

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.

IN­GRE­DI­ENTS

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

IN­STRUC­TIONS

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.

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