Toasts! Toasts! Toasts!
Toast is very hot right now. I’m not sure why. Maybe it’s hearkening back to comfort food… but comfort food with a grownup twist.
Now, when I say “toast,” I should be very clear–I’m not talking about the sad pieces of bread that you slather with jam or peanut butter in the mornings, and then eat in the car on your way to work.
Nope. I’m talking about something much fancier. Much more elevated.
There’s avocado toast, which has taken Instagram by storm. It has quickly become the most photographed, and the sexiest snack on the interwebs.
But it doesn’t have to stop there. Crostini and Bruschetta are neither new, nor are they boring. Pesto on toast? Oh yeah, sign me up.
I was inspired on the weekend to create some fancy toast after watching my friend Desiree’s show, The Urban Vegetarian, on Gusto TV. She did a thing with ricotta toast, and I didn’t have any ricotta, but I did have chevre, and that got me to thinking….
This is less of a recipe and more of a guideline. The key to good toasts is good, fresh ingredients, and a nice mix of colours and textures.
Goat Cheese Toasts
- a nice baguette
- cherry tomatoes or oil-packed sun-dried tomatoes
- roasted garlic
- good quality olive oil
- balsamic reduction
- fresh herbs like italian parsley, thyme, or basil
- Toss the cherry tomatoes in a little olive oil, and sprinkle with salt and pepper. Roast in a small pan in a hot oven (400 degrees) for about 10-15 minutes, until blistered and soft. Allow to cool slightly. Alternatively, you can use sundried tomatoes packed in oil instead of roasting the tomatoes.
- Slice the bread on the diagonal and drizzle with a little olive oil. Place on a baking sheet and toast in a 350 degree oven for about 10 minutes. You want them to be lightly toasted, but not too crispy.
- Remove from the oven and place 2 cloves or roasted garlic on each toast. Mush the garlic in and spread it around. Next, top with a wodge of chevre, and spread it out all over the toast. Top with 2-3 roasted cherry tomatoes.
- Drizzle the toasts with balsamic reduction, a little olive oil, and sprinkle with salt and pepper. Top with chopped fresh herbs and serve.