Tuesday, May 31, 2011

Tomato Jammin'

Crostini with Goat Cheese and Roasted Tomato Jam
Angie and I have shared an office space for the past few years and have bonded over many things, food definitely being in the top-three. Almost a month ago, she gave birth to her fourth child, Quinn, a adorable baby boy. Having gone through the various ceremonies of motherhood (several times), Angie opted for a post-pregnancy baby-viewing party rather than a traditional shower . . . that way she could enjoy cocktails with the rest of us! I always like finger foods for parties and have lately been on a roasting kick. These disappeared from the table quickly . . . super easy to prepare! 

- 1 lb. Roma tomatoes, sliced crosswise 1/4" thick
- salt and peper
- 1 baguette, sliced crosswise into 1/4" slices
- 8 oz. spreadable goat cheese
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried thyme 
- 6 Tbsp. extra virgin olive oil, divided
- 1 clove garlic, minced

Preheat oven to 425˚ F. Line a baking sheet with foil an arrange tomato slices in a single layer. Sprinkle with salt, pepper, and dried herbs. Drizzle 2 Tbsp. olive oil evenly over tomatoes. Roast in oven for 20-30 minutes until tomatoes soften and begin to brown. Allow them to cool slightly on the baking sheet before removing. Place in a bowl or airtight container to spread on crostini before serving. Jam can be made 48 hours ahead of time and stored in the refrigerator.

Preheat oven to 350˚F. In a small bowl, whisk together 4 Tbsp. olive oil with 1 tsp. salt and minced garlic. Brush one side of each baguette slice with oil and place on a baking sheet oil side up. Bake in oven for about 25-30 minutes until slices of bread are toasted and begin to turn golden brown. Remove from oven and allow to cool complete before topping.

Top each slice of toast with goat cheese and then about 2 tsp. tomato jam. Serve on a tray at room temperature . . . with a cocktail in your hand. 

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