Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 2 garlic cloves, finely chopped
- 3 tbsp finely chopped shallot
- 4 tbsp extra virgin olive oil, divided
- 1 1/2 pints grape or cherry tomatoes, halved
- 1/3 cup chopped piquillo peppers
- 8 (1/4-inch thick) rounds soft mild goat cheese
- accompaniment: toasted baguette slices or crackers
- Carbohydrate 4 g(1%)
- Cholesterol 13 mg(4%)
- Fat 13 g(20%)
- Fiber 1 g(4%)
- Protein 6 g(12%)
- Saturated Fat 5 g(25%)
- Sodium 134 mg(6%)
- Calories 151
Preparation Preheat broiler. Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes. Transfer mixture to a 1 1/2–2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3–5 minutes. Cooks' NotesDish, without cheese, can be made 5 hours ahead and kept at room temperature. Bake before serving.
Preparation Preheat broiler. Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes. Transfer mixture to a 1 1/2–2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3–5 minutes. Cooks' NotesDish, without cheese, can be made 5 hours ahead and kept at room temperature. Bake before serving.
