Roasted Tomatoes With Whipped Goat Cheese
This Roasted Tomato and Whipped Goat Cheese Toast is the perfect blend of sweet, jammy tomatoes, creamy garlic and lemon-spiked goat cheese, all piled onto crispy olive oil-fried sourdough.
Servings: 8
Ingredients
- 18 oz cherry tomatoes
- 1 garlic bulb top sliced off
- 1 cup olive oil + 2tbsp extra
- 3 sprigs fresh thyme
- 11 oz goat cheese
- 2 tbsp lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon honey
- 4 slices sourdough
- salt and pepper
Instructions
- Preheat oven: Preheat the oven to 160°C / 320°F
- Roast tomatoes: Add the cherry tomatoes, garlic bulb, thyme leaves and olive oil to a large roasting dish. Season with salt and pepper. Bake for 50 minutes or until the garlic is caramelised and the tomatoes have slightly burst open.
- Squeeze garlic: Allow the garlic to slightly cool and then squeeze out all of the cloves.
- Whip goat cheese: In a food processor, combine the goat cheese, lemon juice and zest and a tablespoon of olive oil from the goat cheese jar or baking dish that the tomatoes were roasted in. Blend until smooth.
- Toast: Drizzle the remaining olive oil over the sourdough slices. In a large frypan on a medium - low heat, toast for 4 minutes on each side or until golden and crispy.
- Assemble & serve: Spread he whipped goat cheese onto a large platter or bowl and then spoon the roasted tomatoes on top. Drizzle over the honey and a sprinkling of fresh thyme. Serve with the toasted sourdough.
Notes
- Use ripe, in-season tomatoes: The better the tomatoes, the sweeter and more flavourful the end result. Look for cherry or grape tomatoes on the vine if you can. If you are making this out of season, leave your cherry tomatoes to sit on your counter for a few days before roasting.
- Don’t rush the roasting: Let the tomatoes roast low and slow until they’re wrinkled, jammy and slightly caramelised, that’s where the magic happens.
- Roast your garlic until golden and soft: Roasted garlic has a mellow and almost sweet taste. The texture is soft and buttery and it will melt straight into the goat cheese.
- Whip the goat cheese until super smooth: Use a food processor for a silky smooth finish or mash together with a fork for a little texture.
- Fry the sourdough in olive oil, not butter: It gives the bread a beautiful crisp texture and a rich, slightly fruity flavour that ties everything together.
- Finish with honey and fresh thyme: A drizzle of honey adds sweetness and balances the tangy cheese, while thyme brings a pop of earthy freshness.
Nutrition
Calories: 453kcal | Carbohydrates: 22g | Protein: 11g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 18mg | Sodium: 344mg | Potassium: 196mg | Fiber: 1g | Sugar: 6g | Vitamin A: 733IU | Vitamin C: 18mg | Calcium: 81mg | Iron: 3mg
