Roast tomato, thyme and goats cheese crostini
Photo by Tamara West
These can be assembled up to 1½ hours in advance. They make a very popular little canape.
- Heat oven to 120 degC.
- 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 180 degC oven for 10-15 minutes until crisp and golden.
Balsamic creme is 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.