Tomatoes are here, in all their glory. Big and small. Red and green. Round and sphere. Perfect time to be making something and everything I can think of to relish the visceral sunny experience of biting into a juicy, warm and ripe tomato. This David Lebovitz recipe of cherry tomato crostini and homemade goat cheese echoes the rhythm and sight of what has been happening lately in my kitchen this summer. Loaves of sourdough bread on the cooling racks. Herbs freshly cut to be sprinkled on or incorporated in pesto and sauces. Tomatoes from the farmers’ market on the kitchen counter. Once these seemingly disparate food are assembled in a full complement of one coherent dish, there are no words. Only smiles and ahs!
This is not the first time I roast cherry tomatoes in the oven, except I usually spread out the tomatoes on a sheet pan. This time I roasted them in a baking dish that held the cherry tomatoes in a snug single layer, following closely David’s directions. Combining the cherry tomatoes, olive oil, garlic, thyme and rosemary, I baked them for close to an hour, 10-15 minutes longer than the 45 minutes, in a 350°F oven, called for in the recipe, until the juices started to concentrate and brown in the bottom of the dish. The end result was some delectable juice (you don’t get that from a shallow baking sheet) that was used to spoon over the toasts. The obvious star of the dish, the cherry tomatoes, were juicy with concentrated, sweet and unctuous flavor.
|Best parts: flavorful roasted tomatoes in its own juice and the aroma of herbs|
|homemade herbed cheese spread over the crispy sourdough crostini|
I used Fage 0% Greek strained yogurt (a regular in my fridge) as the base to make the herbed cheese. Goat yogurt is hard to find in our area. Fage is a cow milk, so I’ve made cow cheese. (A short cut to prepare a homemade goat cheese spread: mix store-bought goat cheese with crème fraîche and ricotta.) The preparation is quite similar to the way I make labneh. After straining the yogurt for two days in the fridge, very little whey came out of the resulting cheese. Mixed in chives, basil, minced shallots, minced garlic, salt and cayenne pepper, the homemade cheese is as good as Boursin, the popular French herbed cheese. I take pride that it’s a DIY cheese, although I didn’t milk the cow. Better yet, I have the option to tailor make any flavor in the homemade version. Cool! This homemade cheese will be making repeated appearances beyond the summer tomato season.
Please visit Cook-the-book-fridays to see how the online group, a community of engaging home cooks and lovely people, who are working through David Lebovitz’s My Paris Kitchen, is liking this recipe. The bread is my family’s favorite, of which I’ve made many variations. I love making it over and over because this recipe makes the most reliable and gut-warming slice of bread. The recipe is outlined in the cheat sheet below. This Vermont sourdough with whole rye bread stands out with its incredible and richly caramelized crust as well as its tasty and tender crumb. We found ourselves finishing the whole loaf of bread, even when there was no more roasted tomatoes left.
I’m sharing this post with the Bread Box, hosted by Karen’s Kitchen Stories.