Crostini with Pickled Tomato and Goat Cheese
It was some time ago when I was really into making crostini. It you are not familiar with crostini, they are basically little toasts that are topped with whatever you can imagine. For me, I offered up crostini with olive tapenade with goat cheese, smoked steak, brie and cranberry sauce, and even a crab crostini around the holidays. There is something to be said about not only the simplicity of a crostini, but also the elegance. To me, a crostini is a perfect appetizer, and a perfect bite.
As the summer months came to an end, I had a handful of tomatoes that were needing to be picked, and as I could have went ahead and sliced them up for a nice and easy tomato sandwich, I instead decided to pickle some of the tomatoes and create a pickled tomato crostini out of it.
If you have never pickled tomatoes, now your chance. They are bright and refreshing and go excellent with this crostini recipe.
- 8 vine tomatoes, ripened
- 1 tsp whole black peppercorns
- 2 bay leaves, large
- 3 cloves garlic, smashed
- 1 cup red wine vinegar
- 2 tbsp kosher salt
- 1 tbsp honey
- 1 1/2 cups of water
- French baguette, sliced
- Goat cheese
- Olive oil
Start by pickling your tomatoes. In a sauce pan, combine the peppercorns, bay leaves, garlic, vinegar, salt, honey, and water. Give a good stir, then bring to a boil. Stir until your salt is completely dissolved. Remove from the heat, let cool for about five minutes.
Add your tomatoes to a large glass jar, large enough to hold all of the tomatoes, and have room for the pickling liquid. Pour all of the ingredients from the sauce pan into the container to completely cover the tomatoes. Seal, and place in the refrigerator for a couple of days.
To make your crostini, preheat your oven to 350 degrees.
Brush olive oil onto the top of each sliced baguette and place onto a large baking sheet.
Place into the oven for about 15-20 minutes or until they are a light golden brown. Remove and let cool.
Spread the goat cheese on the top of each crostini, making a thin base. If you have extra goat cheese, add more to each crostini.
Next, take some of the pickled tomatoes, and gently place on top of each crostini.
That’s it. Simple stuff but extremely delicious. Taking a bite yields a nice crunch to the crostini, then the creaminess of the cheese, balanced by the tartness of the pickled tomato. I can say no more, it’s just really great. Hope you enjoy.