Chef Sean Rudy, High Hampton Inn
Ingredients
3 cups 12 Hour tomatoes (see recipe)
1 ea. French Baguette Bread
¼ cup Red Onion (minced)
¼ cup Extra Virgin Olive Oil
¼ cup Capers
1 cup Goat Cheese (crumbled)
¼ cup Grated Parmesan Cheese
¼ cup Fresh Basil (chiffonade)
Instructions
Preheat oven to 350 degrees, line a cookie sheet with parchment paper.
Cut the bread into ½ inch slices and brush them with the olive oil. Toast them in the oven for about 4-5 minutes until they just barely brown.
Cut the tomatoes into pieces small enough to fit on the bread slices. In a mixing bowl combine the tomatoes with the onions, basil, capers and parmesan cheese with a tablespoon of olive oil.
Place the tomato mixture on each slice of the bread and crumble a small amount of goat cheese on each piece.
Bake for 5-8 minutes in the oven until the cheese begins to melt and the bread is browning evenly.
