1 pint cherry, grape, or baby heirloom tomatoes
Sea Salt, to taste
1 package goat cheese, room temperature
1 Tbs capers
1/2 lemon, juiced
Good French bread, such as baguette
Good olive oil
Fresh basil, chiffonade
Fresh cracked black pepper
- Slice tomatoes and lay on double layered paper towel lined platter. Season lightly with sea salt and set aside.
- In a small work bowl, combine goat cheese, capers and lemon juice. Mix with a fork until well combined and set aside.
- Pre-heat oven to 450°F. Slice bread 1/4-1/2" thick and drizzle with olive oil on one side. Toast in oven for about 5 minutes, keeping an eye on it so not to brown too much.
- Assemble by spreading goat cheese over toasted baguette, laying salted tomatoes over cheese, followed by a pinch of basil, drizzle of olive oil, and fresh black pepper. Makes about 10 pieces of crostini.