GOT CHERRY TOMATOES?

When you've been blogging for five years, it's sometimes difficult to remember what you have and have not written about. I have shared many recipes over the years, but cannot remember for sure whether I have ever shared this one. Ah well, even if I did, it bears repeating, for it's absolutely FAB-u-lous! We are still picking tomatoes and basil here, so the timing is perfect for us. However, if that's not the case where you live, by all means, save it! It's everything I love in a recipe -- simple, fresh, healthy, and delicious!

BAKED TOMATOES WITH GOAT CHEESE (serves four)
from Serving Up The Harvest, by Andrea Chesman

4 cups cherry (or any small) tomatoes, halved
2 T. extra-virgin olive oil
Salt and freshly ground black pepper
2 garlic cloves or 1 shallot
Leaves from 1 sprig fresh basil
1 slice whole wheat or white sandwich bread
4 ounces goat cheese

Preheat the oven to 400 F. Arrange the tomatoes in a single layer in a 1-quart gratin or baking dish. Drizzle the olive oil over the tomatoes. Sprinkle with salt and pepper. Bake the tomatoes for 15 minutes, until they begin to be juicy.

Meanwhile, mince the garlic and basil in a food processor. Tear the bread into pieces and add to the food processor. Process until you have fine crumbs. Alternatively, the garlic and basil can be minced by hand and the bread grated to form crumbs. Mix together.

Remove the tomatoes from the oven. Crumble the goat cheese over the tomatoes. Sprinkle the seasoned crumbs over the goat cheese. Return to the oven and bake for about 5 minutes, until the cheese is melted and crumbs are golden. Serve hot.

You can serve it as a side dish, but we usually make it our main course, scooping it up onto hunks of good French or sourdough bread. Bon Appetit!