Advertisement

Warm Goat Cheese Bread With Tomatoes and Basil

Time20 minutes
YieldsServes 2 to 4
Warm Goat Cheese Bread With Tomatoes and Basil
(Annie Wells / Los Angeles Times)
Share
Print RecipePrint Recipe

Late summer is the peak season for tomatoes. When shopping, choose tomatoes that are firm, well shaped, fragrant and deeply colored for their variety. They should be free of blemishes, feel full and heavy for their size and give only slightly to gentle pressure.

Tomatoes should be stored at room temperature and used within a few days. Never put them in the refrigerator or their flesh will become mealy and lose flavor. Tomatoes can be ripened by placing them, along with an apple, in a paper bag with holes pierced in it for several days at room temperature, kept out of the sun.

It’s so easy to seed tomatoes. Here’s how: Cut the tomatoes in half crosswise, as you cut grapefruit. Holding the tomato half over the sink, squeeze the tomato gently and shake the seeds and juice out. Poke resisting seeds with your fingers.

Advertisement

Tomato topping

1

Mix tomato, vinegar and oil in small bowl. Season with salt and pepper. Let rest 30 minutes at room temperature. Stir in basil; taste and adjust seasonings with salt and pepper.

Bread

1

Put bread on baking sheet. Mix oil and garlic in small dish; heat in microwave oven 1 minute. Strain through fine sieve, pressing oil from garlic. Discard garlic. Combine garlic oil and goat cheese. Spread mixture over cut side of bread, dividing evenly. (Can be done several hours ahead and kept at room temperature.)

2

Bake bread at 375 degrees, uncovered, until very warm, about 5 minutes.

3

To serve, use slotted spoon to separate topping from juices and transfer to bread halves, dividing evenly and spreading to edge. Cut each piece crosswise in half or in smaller portions, depending on how you plan to serve it. Serve immediately while still warm.

This recipe makes a great lunch for two. The bread, cut in smaller portions, can be served with drinks, as an accompaniment to soup, on a buffet platter or with green salad.