7 July 2007

Fresh Herbed Heirloom Tomatoes & Goat Cheese Crostini

Looking towards Naramata
To me nothing tastes as good as a fresh ripe tomato straight from the garden, still warm from the sun. This time of year the next best thing is to get greenhouse tomatoes from our local farmer's market. She grows some different varieties of heirlooms which have the best flavour as they are not hybrids that have been bred for the supermarket. Varieties such as Brandywine, Mortgage Lifter, Green Zebra, Garden Peach...can you imagine!!

The photo was taken from a hillside in Penticton looking towards Naramata, British Columbia. Lots of wild sage.

**Fresh Herbed Heirloom Tomatoes and Goat Cheese Crostini**

1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil
8 (1-1/4-inch thick) slices diagonally cut french bread baguette
4 teaspoon goat cheese, divided
20 (1/4-inch thick) slices tomato
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

 Preheat oven to 350F.

 Place the first 5 ingredients in a blender; process until smooth.

 Place baguette slices in a single layer on a baking sheet. Bake at 350F for 7 minutes or until crisp. Spread 1/2 tsp cheese over each slice.

 Divided tomatoes evenly among 4 salad plates. Drizzle each serving with 1 T herbed oil. Sprinkle each with 1/8 tsp salt and 1/8 tsp pepper.

 Garnish each with 2 crostini

 Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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