Barbara Lynch’s Baked Goat Cheese and Tomatoes with Black Olive Crisps

From her new cookbook Stir

Ingredients
12 medium tomatoes (preferably heirloom) or 48 cherry tomatoes
2 c. goat cheese, crumbled and lightly packed
2-3 tbsp. heavy cream (optional)
½ loaf ciabatta or rustic bread, sliced as thinly as possible
2-3 tbsp. good, store-bought black olive tapenade
3 tbsp. extra-virgin olive oil (plus a little more for crisps)
Kosher salt
Freshly ground pepper
Pinch of sugar
Fleur de sel
1. Preheat oven to 325°.
2. Put tomatoes on a small baking sheet; drizzle with olive oil; and season with salt, pepper, and sugar.
3. Bake until tomatoes start to soften (about 12 minutes for heirlooms and 8 minutes for cherries).
4. Spread crumbled cheese onto an 8- or 9-inch-square baking dish (mix in the cream, if you want, for extra richness).
5. Place baked tomatoes atop cheese and bake until cheese melts (about 5 to 8 minutes).
6. Sprinkle tomatoes with fleur de sel and pepper.
7. Increase oven temperature to 375°.
8. Brush bread slices with olive oil and bake on a baking sheet (turning once) until they’re toasty brown (about 6 to 8 minutes).
9. Let cool briefly and spread on olive paste.

Enjoy!

Find out more about Barbara Lynch’s critically acclaimed dining concepts located at FP3 Boston.

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