Tuesday, July 14, 2009

Slow Roasted Tomato Crostini

*Recipe loosely adapted from Smittenkitchen.com

- 2 Pints Cherry, grape, or small Roma tomatoes
- Extra Virgin Olive Oil- approx 1-2 tablespoons
- Fresh Herbs such as Thyme and Rosemary (optional)
- Kosher Salt and Fresh Ground Pepper, to taste
- 1-2 tablespoons Honey (optional- not necessary)

- 1/2 cup Goat Cheese*
- 1/2 cup Ricotta
- Fresh Basil Leaves, chiffonade
- Baguette Slices

*Can omit goat cheese and use all ricotta.

Directions for Slow Roasted Tomatoes:
- Preheat oven to 225 degrees.
- Half each cherry or grape tomato crosswise, or roma tomato lengthwise.
- In a bowl, toss the tomatoes with olive oil, fresh herbs, salt/pepper, and honey if using. Go easy on the seasonings, because the finished product is very flavorful in itself that it doesn't need much seasoning.
- Arrange tomatoes on a lined baking sheet, cut side up.
- Bake the tomatoes on the oven for about 3 hours until they begin to shrivel and caramelize. There should be little juice left inside. You can use them immediately or let them cool. These freeze well too once cooled.

Directions for Crostini:
- Combine the Ricotta and Goat Cheese mixture.
- Lightly brush the baguette slices with olive oil.
- Preheat an indoor grill. Spread the baguette slices over the grill, and grill until light golden brown on each side.
- Spread the ricotta/goat cheese mixture over the slices. Top with the tomatoes. Drizzle lightly with extra honey if desired. You can also add additional salt/pepper, but taste before adding. Garnish with chiffonade basil and serve.