Roasted Tomato and Goat Cheese Crostini

The plump cherry tomatoes, the tanginess of the goat cheese and the "crunch" of the french baguette makes this one of my daughter's faves. Bonus: the aroma in the kitchen is well worth it.Preheat oven to 450 degrees. Place the tomatoes, rosemary, thyme, parsley, olive oil, and balsamic vinegar in an oven-proof bowl. Smash 4 of the garlic cloves and save the 5th clove for later. Add the garlic to the olive oil mixture. Add a pinch of salt and ground pepper. Place in oven for 20 minutes until the tomatoes are plump and bursting from their skins.While the tomatoes are roasting, slice the baguette in ¼ inch slices. Place on a cookie sheet lined with parchment paper.Drizzle with olive oil and add a dash of coarse salt and ground pepper. Place in oven for 8-10 minutes until the edges are crisp, but soft in its center.Remove crostini from pan. When cool to touch, rub a whole garlic clove over the top of the crostinis. Use sparingly, as the garlic can be potent!Remove the tomatoes from the olive oil.Now you're ready to assemble your crostini. Place a bit of goat cheese onto the crostini. Follow with a plump tomato and garnish with a few leaves of thyme. Serve immediately and enjoy its goodness.