Roasted Cherry Tomato & Goat Cheese Crostini + 2 Favorite Thai-inspired Soups

Recipe: Crostini with Roasted Tomatoes and Goat Cheese

Ingredients

1 pint red cherry tomatoes, washed
1 pint orange or yellow cherry tomatoes, washed
3 garlic cloves
Extra virgin olive oil, as needed
1 baguette, sliced
8 ounces goat cheese, room temperature
1 tablespoon balsamic vinegar
Handful of fresh basil, thinly sliced into a chiffonade

Instructions

Preheat oven to 450 degrees.

2. Toss tomatoes and garlic cloves in 1-2 tablespoon olive oil. Slightly season with kosher salt. Place on foil-lined baking sheet (covering garlic entirely in foil) and roast on middle rack of oven 13-15 minutes or until tomatoes are just beginning to collapse.

3. Meanwhile, spread goat cheese over 18-22 baguette slices.

3. Whisk balsamic vinegar into a tablespoon of olive oil. Chop garlic and stir into vinaigrette. When tomato are cool enough to handle, toss into vinaigrette.

4. Place one red and one yellow or orange tomato on each baguette. (You will have extra tomatoes and juice, which can be reserved for a quick pasta sauce.) Center a small dollop of tapenade in between the two tomatoes on each crostini; arrange basil chiffonade over crostini and serve.

Roast time: 13-15 minutes

Assembly time: 15 minutes

Number of servings (yield): 18-22 pieces