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Marinated Roasted Tomatoes with Goat Cheese by

To customize, you can try different cheeses, such as ricotta instead of the goat cheese and Parmesan for the pecorino romano. The Italian Five Grain bread adds a nice earthy flavor, but you could experiment with different breads like french bread or sourdough. This and other recipes on my blog http://zest-to-impress.blogspot.com/2014/01/marinated-roasted-tomatoes-with-goat.html

Ingredients

2 cups grape tomatoes
2 cups golden grape tomatoes
1 Tbsp light brown sugar
1 tsp salt
1/2 tsp freshly ground pepper
1 Tbsp (apx 2 cloves) fresh garlic, minced (click to see cooking tips)
1/4 cup balsamic vinegar
2 Tbsp olive oil
2 Tbsp chopped fresh rosemary

1 Italian Five Grain baguette
1/2 cup goat cheese
2 Tbsp freshly grated pecorino romano

Cutting board and paring knife
Small bowl
2 foil lined baking sheets

Instructions

1. Slice tomatoes in half. In a small bowl combine 1 Tbsp brown sugar, 1 tsp salt, 1/2 tsp pepper, garlic, 1/4 cup vinegar. Slowly drizzle in 2 Tbsp oil while stirring. Pour in the tomatoes and sprinkle in rosemary, toss to coat. Cover and let sit at room temperature for 20 minutes.

2. Preheat oven to 325 degrees. Slice bread horizontally and place on foil lined baking sheet, set aside.

3. When tomatoes have finished marinating, spread on a foil lined baking sheet and roast for 15 minutes, then shake the baking sheet (shake and bake!) to move them around and place back in the oven for 10 minutes. Also place bread in the oven and bake for 5 minutes.

4. Remove bread and spread the goat cheese while the bread is warm (it will spread easier). Spoon tomatoes on top of the bread slices and sprinkle with the pecorino romano.

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