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Roasted Cherry Tomatoes with Eggplant & Goat Cheese Toasts

Ingredients:

1 baguette, thinly sliced

2 pints cherry tomatoes, mixed colors look and taste the best

1-2 Japanese Eggplants (long skinny ones), or 1 cup cubed eggplant

1 log of goat cheese

1 Tablespoon fresh rosemary

¼ cup fresh Basil

1 Tablespoon chopped garlic

Olive oil

1. Take a log of goat cheese out of the fridge and let it warm on the counter while you’re cooking away.

2. Roast the tomatoes… If you’ve never roasted tomatoes, it’s easy. Cut the tomatoes in half, toss with olive oil, chopped garlic, chopped rosemary, roast until skins start to shrink and the tomatoes are sizzling.

 

To roast the eggplant, slice thin a Japanese eggplant (Japanese eggplants are the long skinny ones) about ¼ inch thick.  Toss with olive oil, lay on a cookie sheet, season with salt and pepper, and roast at 400F until soft.

 

3. While the tomatoes are roasting, slice a baguette as thinly as possible. Place on a cookie sheet and drizzle with olive oil. Place cookie sheet in the oven and toast until lightly golden, about 10-15 minutes. Then remove from the oven and place on a platter for serving.

4. Spread the room temperature goat cheese on the toasts.

5. When the tomatoes and eggplant are done, remove from oven and place one or two on top of each piece of toast. Press gently so the juicy insides squeeze out onto the cheese. Top with basil.

Photo(s) added: Watermelon radish and Chinese broccoli, Justin helping to plant garlic, Part of our market team, Delicious Nasturtium flowers, Justin collecting duck eggs, Danika and Justin, IncrediblJanuary 4th, 2016

New photo added: , , , , , ,

New recipe: Creamy potato sorrel soupOctober 28th, 2015

2 large kennebec potatoes 1/4lb sorrel leaves 4 Cups Chicken broth or water 1/2 bunch of parcelery Salt to taste 2 chopped scallions and sour cream for garnish Wash and chop potatoes. Boil in broth or

Photo(s) added: Sorrel soup, Thanksgiving Basket, Another New Photo, Another New Photo, Fall blackberriesOctober 28th, 2015

New photo added: , , , ,

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Find us November - April 

at

 

Evanston’s Community Indoor Farmers’ Market

at

Immanuel Lutheran Church 

Market is 9am- 1pm

Join our mailing list to place an order for greens as they sell out quickly this time of year!

Rick Bayless: the celebrity chef who supports local farms

https://www.theguardian.com/personal-investments/ng-interactive/2017/feb/28/rick-bayless-chef-farms-local-organic-foundation 

 How can we support local farms?

Frequent farmers markets...“That’s the best support you can do,” says Rick. Consider this: food in the US tends to have traveled hundreds of miles from its point of origin to your plate. Think of all that packaging and the fossil fuels used in transport, plus the conventional agriculture methods used in production. Food at farmers markets tends to have traveled shorter distances and has been grown using environmentally friendly methods.

Participate in CSAs...In a CSA, farms allow consumers to buy shares in exchange for select produce every week. It gives the farms a consistent revenue stream, instead of having to depend on farmers markets. “It also forces you as the consumer to get to know ingredients that you might not buy at a farmers market,” says Rick. “So you get to have some new experiences, and it gives the farm the opportunity to count on you on a long-term basis.”



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