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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

Preheat oven to 350°F (180°C).
In a large bowl, combine tomatoes, oil, vinegar, garlic, herbs and salt. Transfer to a glass cooking dish.
Cover with aluminum foil and bake for 1 hour.
Transfer cooked tomatoes back into large bowl. Add bread, goat cheese, Parmesan and pepper.
Divide mixture into 4 ramekins. Bake uncovered until bread and cheese are golden, about 30 min.
Top with basil and serve.

Photo: Tango [Vitalité Québec] NOVEMBER - DECEMBER 2012

Recipe: Josée Fiset

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