Maple Roasted Tomato Toast With Goat Cheese And Mint Recipes

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MAPLE-ROASTED TOMATO TOAST WITH GOAT CHEESE AND MINT



Maple-Roasted Tomato Toast with Goat Cheese and Mint image

Provided by Rebekah Peppler

Categories     Sandwich     Tomato     Appetizer     Vegetarian     Kid-Friendly     Quick & Easy     Lunch     Goat Cheese     Mint     Spring     Summer     Healthy     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 7

1 pound cherry tomatoes
3 tablespoons maple syrup
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint, plus leaves for serving
Kosher salt, freshly ground black pepper
6 thick slices crusty white bread (such as country bread), toasted
4 ounces goat cheese

Steps:

  • Preheat oven to 350°F. Toss tomatoes, syrup, oil, and 2 Tbsp. mint on a rimmed baking sheet. Season with salt and pepper. Roast tomatoes until caramelized and tender, 20-25 minutes. Pour off roasting liquid into a small bowl.
  • Drizzle each toast with roasting liquid, then spread with goat cheese and top with roasted tomatoes and mint leaves.

BAKED TOMATOES WITH GOAT CHEESE



Baked Tomatoes with Goat Cheese image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

OVEN-ROASTED TOMATOES WITH GOAT CHEESE AND HERBS



Oven-Roasted Tomatoes With Goat Cheese and Herbs image

I love a good oven-roasted tomato, and stuffing them with creamy goat cheese and herbs takes them to the next level. Good as an appetizer or side dish!

Provided by under12parsecs

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

12 medium tomatoes
1 2/3 lbs fresh goat cheese
1 large egg, lightly beaten
2 garlic cloves, minced
2 tablespoons basil, finely chopped
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
1 -2 tablespoon balsamic vinegar, good quality

Steps:

  • Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
  • In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper, and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
  • Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Drizzle each with a bit of the balsamic. Serve warm or at room temperature.

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