8 small vine-ripened tomatoes (lightly roasted)
2 tsps fresh basil (torn)
1 tbs extra-virgin olive oil
1 tsp balsamic vinegar
Pinch of salt
Pinch of cracked pepper
1/4 cup soft goat cheese (like a Meredith Feta)
8 slices baguette (diagonally cut French bread, toasted on griddle)
Preheat griddle pan until hot.
Place bread on griddle, and toast on both sides. Remove, and set aside
Cut tomatoes in half and place on an oven tray. Roast for 15 minutes on 160 degrees. Take out & allow to cool.
Spread a generous amount of goat’s feta onto the bread slices and top with torn basil, and 2 x halves of roasted tomato.
Drizzle with EVOO & balsamic, salt & pepper
If you prefer, you can exchange goat’s feta for low-fat ricotta cheese.
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