Please, wait...

Bakeries Section Select a bakery
Login 0

My bakery

Sunday : 7:00 - 18:00

Français

Baked Tomato Confit and Goat Cheese

Difficulty: Medium

4

Servings

30

Preparation (min)

120

Total (min)

Ingredients

  • 16 Roma tomatoes, quartered
  • 1/3 cup (80 ml) olive oil
  • 3 tbsp. (45 ml) balsamic vinegar
  • 4 garlic cloves, crushed
  • 1 tbsp. (15 ml) herbes de Provence*, crushed
  • 1 tbsp. (15 ml) sea salt
  • 4 slices of day-old country-style bread, 3/4 in. (2 cm) thick, cubed
  • 7 oz. (200 g) fresh goat cheese, crumbled
  • 4 tbsp. (60 ml) grated Parmesan cheese
  • Freshly ground pepper
  • 6 basil leaves, minced

Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, combine tomatoes, oil, vinegar, garlic, herbs and salt. Transfer to a glass cooking dish.
  3. Cover with aluminum foil and bake for 1 hour.
  4. Transfer cooked tomatoes back into large bowl. Add bread, goat cheese, Parmesan and pepper.
  5. Divide mixture into 4 ramekins. Bake uncovered until bread and cheese are golden, about 30 min.
  6. Top with basil and serve.
 
Photo: Tango [Vitalité Québec] NOVEMBER - DECEMBER 2012
Recipe: Josée Fiset

You might like

Appetizer

Ratatouille bites

Appetizer

Open-Faced pâté de campagne old-style mustard and shallots Sandwiches

Appetizer

Seafood Vol-au-vent

Appetizer

Goat Cheese and Grappa Balls