I’m a huge fan of roasting cherry tomatoes and it’s something I often find myself doing when I go a little crazy at the markets – both in France and here – because it’s an easy way to preserve them before they go bad and then you have a very versatile ingredient. When they roast off, they caramelize a little and become deliciously sweet – a wonderful topping for toast or as a complement to a fish or perhaps chicken dish. Roasting whole tomatoes for a savoury tarte tatin is one of the recipe ideas in my upcoming cookbook so I was excited to try this week’s Cook the Book Fridays recipe from My Paris Kitchen featuring roasted cherry tomatoes on a homemade goat cheese topped crostini.
I was very happy to see gorgeous heirloom cherry tomatoes on the market stand at the end of our street (the stand always has fabulous Ontario produce and it’s often my dinner inspiration) which kept their vibrant colours when they were roasted. It was all I could do to save these for the actual crostini though – once you start eating them I find it’s hard to stop…
Turning our attention to the “homemade goat cheese”… While the spread I made was delicious, it was not goat cheese as you’d expect (in either consistency or flavour). David calls for straining goat’s milk yoghurt for 24 hours then mixing it with a selection of fresh herbs, garlic and shallots. After 30 hours my yoghurt only had about 1/2 cup of liquid drain off and when I tried to squeeze the cheesecloth to remove more moisture, the yoghurt simply went through, making a mess. I used a 3% yoghurt so not sure if that was the issue but I was fairly certain that cheese is made from milk… In any case, David calls this “chèvre frais” which in my experience is a softer, spreadable goat cheese so perhaps my result was correct – certainly looking at the photo in the book, it’s similar. So, while this is a lovely spread (and I will look for goat yoghurt again to make it), it’s not what you might expect if someone tells you “goat cheese”.
This was a wonderful apéro that we enjoyed in the garden as we waited for our barbecue to be ready. And one I’ll probably make again. Loved the (ever so) slight tang of the goat cheese in the spread too – would make an excellent dip!
David’s recipe for cherry tomato crostini with homemade herbed goat cheese can be found here, or on p 110 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.