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Tomatoes and garlic cloves coated with olive oil, rosemary, thyme and salt and pepper. Roasted until the tomatoes have caramelized and the garlic is translucent. Serve on goat cheese and then scooped up on deliciously toasted French bread.

Roasted Tomatoes on Goat Cheese with Toast

Dina Driggs
Tomatoes and garlic cloves coated with olive oil, rosemary, thyme and salt and pepper. Roast until the tomatoes have caramelized and the garlic is translucent. Serve on goat cheese and then scooped up on deliciously toasted French bread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6

Ingredients
  

  • 1 lb. Grape Tomatoes
  • 1 Tbsp. Olive Oil
  • 1/2 tsp. Rosemary
  • 1/2 tsp. Thyme
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 6 Cloves Garlic
  • 5 oz Goat Cheese
  • 1 Loaf French Bread or Sourdough Bread
  • 1/4 Cup Butter softened

Instructions
 

  • Preheat oven to 400°.
  • Pour grape tomatoes into a dish so everything is one layer.
  • Sprinkle with olive oil, rosemary, thyme, salt and pepper.
  • Take the skins off the cloves of garlic. Cut off the bulb end of each clove of garlic and add them to the dish.
  • Stir so everything is coated with olive oil.
  • Bake for 15 minutes.  Stir and bake another 15 minutes.
  • Butter the bread and fry in a frying pan to get it very crispy like a grilled cheese.
  • Slice the goat cheese and place on a platter.
  • Pour the tomatoes when done on the goat cheese.
  • Scoop the cheese and tomatoes on the crispy toast and enjoy.  YUM! *I often double this recipe because 1 pound of tomatoes is never enough.
Keyword Bread, Garlic, Goat Cheese, Tomatoes
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