Recipe Box

We had some extra time in class today and a few ingredients to get rid of, so what else should we have done, but make this flavorful crostini.

Oven Roasted Tomatoes with Goat Cheese and Arugula Crostini

Ingredients

1 crusty french bread sliced and toasted

1 oz sage minced

1 oz thyme minced

1 oz basil minced

1 oz  rosemary minced

2 oz garlic minced

salt and pepper to taste

olive oil

8 oz goat cheese

8 oz creme fraiche

5 oz Arugula 

1 lemon

10 Roma Tomatoes halved and seeded

Directions

Toss tomatoes in olive oil and herbs and sprinkle with salt and pepper. Place on baking sheet equipped with wire rack cut side up. Roast low and slow (225 degrees and about 2 hours) until tomatoes are dark red, wrinkled, and a quarter of the size. They should resemble a sun dried tomato. 

Mix goat cheese and creme fraiche together. Dress arugula lightly in olive oil, lemon juice, salt and pepper. 

To assemble crostini spread goat cheese mixture liberally over crostini. Then top with arugula and 1 tomato half. 

***Tip: Make a few extra tomatos and store in a jar topped with olive oil for later use in salads or served alone as a side dish.