|Roasted Tomato Bruschetta with Whipped Goat Cheese + Freshly|
For the Roasted Cherry Tomatoes:
2 Pint of Rainbow Heirloom Cherry Tomatoes, Sliced in Half
Olive Oil, For Drizzling
Fresh Thyme or Fresh Rosemary
Fleur de Sel & Fresh Cracked
For the Roasted Tomato Topping:
Prepared Roasted Cherry Tomatoes
½C Shallot, Finely Chopped
8 Roasted Garlic Cloves, Minced
½C Fresh Basil, Chiffonade (plus a little extra for garnishing if you like)
1T Olive Oil
1T Red Wine Vinegar + 1T Balsamic Vinegar
¼t Crushed Red Pepper Flakes + Dried Oregano
Salt & Pepper, To Taste (and a pinch of sugar for sweetness)
For the Bruschetta:
Prepared Tomato Topping
Homemade Whipped Goat Cheese, For Spreading
Thick Slices of Country Bread
Olive Oil, For Frying
Freshly Grated Parmesan Cheese
1. For the Roasted Cherry Tomatoes: Preheat the oven to 400 degrees and toss the tomatoes lightly with olive oil, salt, and pepper. Spread them out in one even layer on a baking sheet. Roast the tomatoes for 30-40 minutes or until the tomatoes are soft, caramelized, and starting to char. Set them aside until ready to use.
2. For the Tomato Topping: Combine all of the ingredients in a mixing bowl and mix until everything is incorporated. Let the mixture sit at room temperature to allow the flavors to meld.
3. Heat about 1 inch of olive oil in a deep sauté pan over medium-high heat. Fry the slices of bread in the oil until golden brown & crispy, about 2 minutes on each side.
4. Assembling the Bruschetta: Spread the fried bread with a layer of whipped goat cheese, roasted tomato topping, basil Chiffonade and freshly grated Parmesan. Enjoy immediately.