Greetings from half way through December! How are we doing?
Monday morning I woke up and was hit in the head with ‘TO-DO’ list dread, Holiday Edition!
And while a shinier, more heart felt version of a typical to-do list, still a list of undone’s none the less.
This year I got myself fandangled into 4 Holiday parties in a row. One night I cascade in and out of two.
Yikes. Even for Lindsay Lohan 2009 that’s a lot of red wine to kick back.
Even for 2017 Ina Garden, that’s a lot of crudités to make.
Cross your fingers for me I make it to the ballet with my mum on Sunday?
If I’m going to be surviving on champagne and chocolate all weekend, these crostini better be along for the ride. I’ve made them 2 times already this season and turns out, people LOVE their blistered tomato crostini. I mean the balsamic glaze….
Simmered on your stove top in the shallot and tomato juices and drizzled on top.
Their crunchy, chewy, cheesy with a hint of freshness from the basil.
Simple but sophisticated, like the stretchy black sweater dress you break out this time of year.
- 1 full sized baguette, whole wheat or spelt.
- 1 pint sized container of cherry tomatoes
- 2 shallots, sliced into thin rounds
- 100 gram goats cheese (about 3/4 cup crumbled)
- 100 gram gorgonzola
- 1/2 cup balsamic vinegar
- 2 sprigs fresh basil, roughly chopped
- Preheat the oven to a high broil.
- In a medium sauce pan, add 1 tbsp olive oil over medium high heat. Add the shallots and the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until blistered in parts. Using the back of a spoon, smash the tomatoes to squish them a little and release some of their juices. Lower the heat and cook for 2 more minutes, until softened and saucy. Season with salt. Remove tomatoes from pan.
- In the same pan, add the balsamic vinegar. Bring to a low boil and simmer for 3 minutes, until reduced by about half.
- Meanwhile, add the gorgonzola and goats cheese in a medium bowl and mash with a fork to incorporate. (alternatively, use a mini food processor)
- Spread the goats cheese mixture in a thick layer on the baguette.
- Place the baguette slices on a large baking sheet and spoon the cherry tomatoes on the cheese layer.
- Move the tray into the oven and broil for 3 to 4 min, until cheese is bubbly.*
- Remove from the oven and drizzle with balsamic glaze. Serve with basil on top
These crostini hold up well over the course of an evening. If you really want to ensure they keep their crunch. Pre toast the bread before you add on the cherry tomatoes, then do a second broil to melt the cheese.