30/01/2019
Slow Roasted Tomato, Goats Cheese and Pesto Crostini
Crisp crostini with creamy goats cheese, juicy slow roasted cherry toms and a dollop of pesto...yum
Makes:
20
Prep Time: 20 minutes
Cooking Time: 2 hours slow cooking
Ingredients
- 1 punnet cherry tomatoes, cut in half
- extra virgin olive oil, for drizzling
- sea salt and freshly ground black pepper, to taste
- 2 long bread rolls
- 200g goat’s curd (chevre) or soft cream cheese
- 1/4 cup basil pesto
- micro herbs, for garnish, optional
Method
Arrange cherry tomatoes on an oven tray, drizzle with oil and sprinkle with salt and pepper. Slow roast at 150°C for 1 1/2 – 2 hours until slightly shrivelled but still juicy. To make crostini, cut bread rolls into slices, arrange on oven tray, drizzle on both sides with oil and toast under a hot grill on both sides until golden. Spread crostini with goat’s curd, drizzle with pesto and top with a slow roasted cherry tomato half. Sprinkle with pepper and serve garnished with micro herbs.
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