Best Roasted Cherry Tomatoes And Goat Cheese Canapies Recipes

Roasted Cherry Tomatoes With Goat Cheese image

Provided by InnerHarmonyNutriti

Categories Free Of...

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 cups cherry tomatoes
1 tablespoon olive oil
1 teaspoon balsamic vinegar
salt and pepper
2 tablespoons goat cheese, crumbled
6 basil leaves, chiffonaded

Steps:

Preheat oven to 375ºF/180ºC degrees.
Place cherry tomatoes in an oven-proof shallow pan.
Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
Transfer to a plate and top with goat cheese and basil leaves.
Infuse love and serve!

Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese image

Provided by Sara Moulton

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 pounds red and yellow cherry tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
6 ounces fresh goat cheese
1 pound penne
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.