We are getting close to prime tomato season here in Ontario. This makes me happy because I like all the tomatoes: the big beefsteaks for my sandwiches, the plum tomatoes for making red sauce to eat all winter long, the heirloom tomatoes for their colourful variety and taste. But I love the adorable cherry tomatoes because they are so cute! And they taste good too.
Look at these… adorable, I tell ya!
Because I like D.I.Y. projects (though mostly kitchen ones), this recipe appealed to me. Making my own Boursin-like cheese — which I consume at an alarming rate — would be fun, convenient and customizable. All good reasons to try this recipe.
Start by making the ‘cheese’.
Set a strainer over a bowl. Line the strainer with cheesecloth. Measure the yogurt.
Pour the yogurt into the strainer and wrap the top and all with plastic wrap. Put that in the refrigerator and leave it alone for a day.
Now get the tomato component going.
Halve all the tomatoes and load them into a baking dish.
Pour in the olive oil and add the herbs. I used fresh basil.
Get the garlic in there too.
Ater 45 minutes, these tomatoes are ready. Put them in a container until you’re ready to make the crostini.
A whole day has passed! Let’s look at that yogurt.
Get the herbs, shallot and garlic out of the fridge.
Chop the herbs.
Mince the shallot.
Mince the garlic too.
Add the herbs, shallot and garlic plus salt, pepper and cayenne pepper into a bowl with the strained yogurt.
Mix all that together to produce herbed cheese.
Ready to make crostini.
Slice some bread and drizzle olive oil over. Broil the bread.
Rub garlic over the toasted bread.
Spoon some herbed cheese on the toasts.
Top with tomato mixture and serve!
Cherry Tomato Crostini With Homemade Herbed Goat Cheese
Prep Time: 1 hour plus overnight refrigeration
Cook Time: 50 minutes
Serving Size: 4
Herbed Fresh Goat Cheese
2 cups whole goat’s or cow’s milk yogurt
1 generous tablespoon mixed fresh herbs (be sure to include chives, as well as an assortment that could include thyme, sage, basil or flat-leaf parsley), very finely minced
2 teaspoons shallots, minced
1 teaspoon garlic, minced
3/4 teaspoon sea salt or kosher salt
generous pinch of cayenne pepper
Roasted Cherry Tomatoes
1 1/2 pounds cherry tomatoes, stemmed and halved
3 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
handful of fresh herbs (any combination of rosemary or thyme sprigs, bay leaf, and basil or sage leaves)
sea salt or kosher salt and freshly ground black pepper
4 thick slices bread, such as ciabatta, a country bread or a sourdough that is not too dense
1 clove garlic, peeled
a few leaves of fresh basil, sage or flat leaf parsley to garnish
For the herbed goat cheese:
Line a mesh strainer with a few layers of cheesecloth or muslin and set it over a bowl. Scrape the yogurt into the lined strainer and refrigerate the yogurt for 24 hours.
Put the strained, thickened yogurt into a bowl and mix in the herbs, shallots, garlic, salt and cayenne pepper. Refrigerate until ready to use.
For the roasted tomatoes:
Preheat the oven to 350ºF. Combine the cherry tomatoes, olive oil, sliced garlic and herbs in a baking dish or pan that will hold them all in a snug single layer. Season with salt and pepper, mix well and spread them out in a single layer.
Roast the tomatoes in the oven for about 45 minutes, stirring once or perhaps twice during baking, until they’re wilted and their juices are starting to concentrate — and perhaps brown a bit — in the bottom of the baking dish or pan. (The baking time will depend on the material of the baking dish and type of cherry tomatoes used.) Ideally, you want the tomatoes to juice, and for the juices to thicken and concentrate.
Scrape the tomatoes and any juices into a bowl and let cool to room temperature. They can sit up to 8 hours, and improve the longer they sit.
When ready to serve, make the toasts.
For the toasts:
Evenly brush the bread with olive oil. Place them on a baking sheet in a preheated 350ºF oven and toast for about 5 minutes, until light golden brown. Remove from the oven and when just cool enough to handle, rub the slices generously with the garlic clove. Let cool to room temperature.
Thickly smear each piece of bread with the fresh herbed cheese. Set each one on a plate. Pluck out the herbs and spoon the tomatoes and their juices onto the slices of bread. Coarsely chop the herbs for the garnish, and scatter them over the top of each portion.