Behind the Recipes

Slow Roasted Tomatoes on Bruschetta with Sautéed Garlic & Goat Cheese by Personal Chef Debby Poe

PREPARATION:

1. Preheat oven to 325° F. Cut the plum tomatoes in thirds lengthwise, if using round ones cut them into thirds crosswise. Put them cut-side up onto a baking sheet. Pour half of the olive oil into a small bowl and the chopped oregano and sprinkle with salt and pepper.

2. Brush the mixture over the tomatoes and bake on middle rack for about 1-1/2 to 2 hours, checking them occasionally. They should be slightly shrunk and still a brilliant red color. If they are too dark, they will be bitter. Let cool. (These can be made earlier the day of party or up to 24 hours and placed in the refrigerator).

3. Meanwhile, slice the garlic lengthwise into paper-thin slices. Heat a small pan at low heat, add the remaining olive oil and sauté the garlic until the garlic starts to give off its aroma and is golden in color but not brown (or it will taste bitter). Remove from heat, cover and keep warm. To make the bruschetta, lightly brush each slice with the remaining olive oil that was used to sauté the garlic slices.

4. Grill, toast or pan-grill the bread on both sides until lightly browned or toasted. Place 2 thin slices of goat cheese on top of each piece of bruschetta and then add one roasted tomato per slice. Top with the sautéed garlic. Place back in the oven for about 2-3 minutes; just to slightly warm the goat cheese. Remove from oven and garnish with a small spring of oregano.

*Note: If the tomatoes were roasted ahead of time, remove from the
refrigerator and bring to room temperature prior to assembling.

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