Wednesday, May 12, 2010

Cherry Tomatoes and Goat Cheese

Sometimes Almost always, simple is better. The other day, I read something on CuisineNie about simple and whole foods that rings so true. I think this is one of the best bits of advice for anyone who wants to cook good food.

"It’s amazing how little one can do to screw up good foods in their whole form. For example it’s nice to behold each spoonful or forkful as it makes its way to my palate and be able to say, 'this is a beet because it looks just like it did when Jane plucked it out of the garden'."

With that, I give you a dish that is delicious because of the way these ingredients come out of the earth (or goat?). Read on.


1 pint cherry tomatoes 
2-3 oz. goat cheese
Olive oil to taste (very little)
Balsamic vinegar to taste (very little)


Slice cherry tomatoes in half with a serrated knife. Place in a bowl and crumble goat cheese over the top. Drizzle with a tiny bit of olive oil and an even tinier bit of balsamic vinegar. Mix gently and enjoy.


Lay 4-6 slices of sourdough bread on a baking sheet. Lightly butter the slices and sprinkle with garlic and parmesan cheese. Toast in a 350 degree until lightly browned, about 10 minutes. Serve tomato and goat cheese mixture as a spread on the toast. Mmmmm.....

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