Recipe information
Yield
makes 6
Ingredients
1 pint mixed cherry tomatoes
4 to 6 garlic cloves (unpeeled)
2 tablespoons extra-virgin olive oil
2 or 3 sprigs fresh thyme or rosemary
Coarse salt and freshly ground pepper
6 slices (1/2 inch thick) sourdough bread, cut from an oval loaf
7 ounces (about 3/4 cup) tapenade
8 ounces mild goat cheese
1 cup fresh basil leaves, for garnish
Preparation
Step 1
Preheat the oven to 450°F. In a medium bowl, toss the tomatoes with the garlic, oil, and herbs; season with salt and pepper.
Step 2
Transfer the tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer. Roast in the oven, stirring occasionally, until the tomatoes are soft and slightly blackened, 25 to 30 minutes. Remove from heat. Let cool completely.
Step 3
Reduce the oven heat to 400°F. Toast the bread on a baking sheet in the middle of the oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
Step 4
Spread 1 to 2 tablespoons tapenade over each toast. Divide the goat cheese evenly among the toasts; spoon some of the tomatoes and their juices on top. Garnish with basil leaves, and serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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