Tartines de Tomates Cerises Rôties et Fromage de Chèvre

 


  • 6 large slices bread country-style
  • 800 gr (1,76 lbs) cherry tomatoes
  • 200 gr (0,44 lbs) fresh goat cheese
  • 2 clove cloves
  • salt and freshly ground pepper
  • herbs of Provence
  • olive oil

Roast cherry tomatoes

Preheat your oven to 160 °C/320°F.

In a baking dish, arrange the cherry tomatoes. Season with salt, pepper and sprinkle with the aromatic herbs of your choice (herbes de Provence, thyme or fresh rosemary ...). Cut garlic cloves into thin strips and add them to the cherry tomatoes. Pour 2 to 3 tablespoons of olive oil and combine to coat tomatoes with oil and aromatics.

Roast in the oven, combine from time to time for about half an hour. If they give a lot of cooking water, remove this juice (don’t throw it away!). Once cooked (when tomatoes become tender with wrinkled skin) remove them from the pan and allow them to cool down.

Prepare toasts

Cut slices of bread. Possibly grill them.

Spread with fresh goat cheese.

Place candied cherry tomatoes on top. Possibly add some strips of garlic.

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