Saturday, May 9, 2009

Sugar plum tomato and goat cheese crostini




I found these tiny sweet tomatoes still on the vine packaged at Trader Joes.  Super sweet and juicy, and pure perfection when tossed with a little olive oil, salt 'n pepper, and garlic and roasted until they burst and carmelize.  If you've got a silpat I recommend using it, or line a pan with foil and coat with non stick cook spray.  Make sure you scrape the pan clean of all the carmelization and drippings because that is the best part.  I used sugar tomatoes but you could easily use cherry, grape, or roma tomatoes.  Keeping them on the vine throughout the roasting process may smoke up the kitchen some but wow what a beatiful presentation when laid out!




Slice a baguette and rub with roasted garlic, then top with a little goat cheese.  Place under the broiler until nice and toasty,then top with the carmelized tomatoes.  Keep leftover tomatoes refridgerated in a tightly sealed container for up to 4 days and place in a salad, top a pizza, or add to a sandwich for a fresh yet intense flavor boost.

Carmelized Sugar Plum Tomatoes with garlic (recipe)

1 12 oz package sugar tomatoes or cherry tomatoes
4-5 large cloves of garlic, slightly smushed
Olive oil, salt, pepper to taste

Toss all ingredients and place on a lined baking sheet. Roast in a preheated oven at 400º about 15-20 minutes or until tomatoes lose shape and edges just start to carmelize.

1 comment:

  1. Mmmm, that is exactly what i want right now.

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