These can be assembled up to 1½ hours in advance. They make a very popular little canape.
|1 punnet||Yellow cherry tomatoes, halved|
|1 punnet||Red cherry tomatoes, halved|
|2 Tbsp||Balsamic creme, see note below|
|1 dash||Olive oil, to drizzle|
|2 Tbsp||Chopped thyme, plus extra for garnishing|
|100 g||Soft goat's cheese, at room temperature|
|32||Crostini, see below|
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- Heat oven to 120C.
- Line an oven tray with baking paper. Lay tomatoes, cut side up, on baking tray.
- Drizzle with olive oil and sprinkle over a little salt. Cook for 1 hour.
- Carefully transfer tomatoes to a bowl. Add extra virgin olive oil, balsamic, chopped thyme and a pinch of salt. Gently toss together so not to break the tomatoes.
- To serve, spread some goat's cheese on to each crostini, and top with three tomato halves. Garnish with a few thyme leaves.
Crostini:You can buy pre-made crostini at food stores and supermarkets. However you can make your own by cutting out small (roughly 1-2 inch) rounds or squares of slices of sourdough bread, brushing with olive oil and baking in a 180C oven for 10-15 minutes until crisp and golden.
Balsamic cremeis a thick, sweet balsamic vinegar. You can find it at all gourmet food stores and some supermarkets. If you can't get it, make a substitute by boiling ½ cup ordinary balsamic vinegar with 1½ Tbsp brown sugar in a small pot for 4-5 minutes until thick and syrupy. Allow to cool before using.