Roasted Tomato and Goat Cheese Sandwiches

5 from 1 vote

Roasted Tomato and Goat Cheese Sandwiches

Delicious artisan bread toasted with butter, goat cheese, garlicky roasted tomatoes, herbs, balsamic reduction and topped with Parmesan crisps.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: American

Servings: Servings

Calories: 549kcal

Author: The Food Charlatan

Ingredients

3 tomatoes
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
½ teaspoons black pepper
2 pinches sugar
6 tablespoons Balsamic vinegar
6 small slices crusty bread I used ciabatta
3 tablespoons melted butter
¼ cups Parmesan cheese
2 ounces goat cheese
2 tablespoons chopped fresh herbs I used parsley

Instructions

Preheat the oven to 450 F. Line a baking sheet with aluminum foil and spray with nonstick spray. Slice the tomatoes about 1/4 inch thick and spread them out evenly on the baking sheet. In a small bowl, whisk together olive oil, garlic, salt, pepper and sugar. Brush mixture evenly over tomatoes. Bake for 20-25 minutes or until tomatoes are slightly shrunk and softened.
In a small saucepan pour 6 tablespoons of balsamic vinegar set over medium heat. Bring to a boil, stirring frequently. When the vinegar begins to boil, stir constantly until the vinegar reduces by half. It should have a syrupy consistency. Set aside.
Meanwhile, heat a skillet over medium high heat. Use a pastry brush to brush melted butter on both sides of the bread slices. (Although now that I think about it, why bother melting it? Just spread softened butter on...) Place slices in the skillet and grill until evenly browned. Flip bread and continue to grill until both sides are browned. Transfer bread to a plate.
Reduce heat to medium low. Sprinkle 1/4 cup Parmesan cheese in a very thin layer on the hot skillet. Grill until cheese is crispy and just barely browned. Remove to a plate and break into pieces.
To assemble, smear one side of the bread with goat cheese. Top with 2-3 slices of roasted tomatoes. Sprinkle with chopped herbs. Drizzle with balsamic vinegar reduction. Top with Parmesan crisps.

Notes

Source: Cookin' Canuck

Nutrition

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