Picnic Recipe: Roasted Tomato and Goat Cheese BLTs
September 9, 2017 - Picnic Time
Note: For a picnic, fry a tomatoes, prep a baguette and prepare a bacon forward of time. Assemble a BLT crostini during a cruise site. This can also be done as a incomparable sandwich on ciabatta bread, instead of crostini. Pair it with something bubbly.
2 shallots, chopped
2 tablespoons honey
Zest of 1 lemon, grated
1 teaspoon sea salt
½ teaspoon black pepper
2 cups heirloom cherry tomatoes, halved
5 ounces herbed goat cheese or Boursin
1 crater arugula
4 slices thick-cut bacon (peppered recommended), baked until crisp
- Heat oven to 275 degrees. Line a baking square with vellum paper.
- In a bowl, drive togetherthe shallots, honey, lemon zest, salt, peppers and a drizzle of olive oil. Place a tomatoes, cut-side adult and tighten together, in a singular covering on a prepared pan. Drizzle a honey-shallot reduction over a top, cloaking any tomato. Bake until plump and roasted, though not dusty out, 30 to 60 minutes. Let cool. Can be stored in an indisputable enclosure for adult to 2 days.
- Heat oven to 325 degrees. Line a baking square with vellum paper. Slice a baguette into ¼-inch slices during an angle and arrange in a singular covering on a baking sheet. Brush bread with olive oil and a shower of salt and bake for 10-12 minutes, or until golden brownish-red around a edges though not too organisation in a center. Cool crostini on a rack.
- Top any crostini with a inexhaustible teaspoon of herbed goat cheese, a small arugula, ripped square of bacon and finally, a slow-roasted tomatoes.
— Sonya Keister, “The Savory Gourmet Cookbook,” www.therusticfork.com