Perfect for our Warm Weather!
This warm-weather appetizer, first-course – or why not – a meal, can be served with a crisp salad and a glass of chilled rosé – there’s absolutely nothing better!
Roasted Cherry Tomato Crostini with Fromage Blanc and Herbs
For the Tomatoes:
1 1/2 pounds cherry tomatoes, stemmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and thinly sliced
Fresh whole herbs (any combination: rosemary, thyme, basil, summer savory)
Kosher salt and freshly ground black pepper
For the Cheese:
8 ounces fromage blanc (farmer’s cheese) or goat’s cheese
1 1/2 tablespoons very finely minced mixed fresh herbs (chives, thyme, basil, summer savory, Italian parsley)
1 tablespoon finely minced shallot (sautéed with a touch of olive oil until soft – 30 seconds)
1 teaspoon finely minced garlic
Generous pinch kosher salt
Pinch cayenne pepper
For the Crostini:
4 thick slices bread (ciabatta, country bread or sourdough)
Extra-virgin olive oil
1 garlic clove, peeled
Fresh herbs, coarsely chopped, and French grey sea salt for garnish.
- Preheat the oven to 350˚F. Combine the cherry tomatoes, olive oil, garlic and herbs in a baking dish that will hold them tightly in a single layer. Season with salt and pepper, mix well, and spread them out in the baking dish. Roast the tomatoes for 45 minutes, stirring once or twice during baking until they are wilted and their juices are starting to concentrate and brown slightly. Remove the tomatoes and juices to a bowl and let cool to room temperature.
- Place the fromage blanc in small bowl and mix with the herbs, shallot, garlic, salt and cayenne pepper. Refrigerate until ready to serve.
- When ready to serve, make the toasts. Preheat the oven to broil. Evenly brush the bread slices with olive oil. Place the slices on a baking sheet and broil until light golden brown, turn and repeat. Alternatively, you can grill the toasts as well. Remove from the oven and rub the bread generously with the fresh garlic clove. Let cool to room temperature.
- To serve, thickly smear each piece of bread with the fresh herbed cheese. Remove the herb springs from the tomatoes and spoon the tomatoes and their juices over the bread. Sprinkle with the coarsely chopped herbs, French grey sea salt and freshly ground black pepper.
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