- 2 pints cherry tomatoes
- 6 to 8 tablespoons sugar
- 4 ounces goat cheese, room temperature
- ¼ cup whole milk ricotta cheese
- zest of 1 lemon, finely grated
- 1 tablespoon olive oil
- salt and pepper
- 2 cups balsamic vinegar
- ½ cup brown sugar
- 24 (1/2 to ¾ inch thick) slices baguette bread
- 2 tablespoon olive oil
- 2 cloves garlic, peeled and cut in half
- Preheat oven to 325F. Line baking sheet with parchment paper, set aside.
- Quarter each cherry tomato, cutting longwise and then in half, widthwise. Lay them out on prepared baking sheet, cut side up. Sprinkle sugar over tomatoes, covering each tomato generously with sugar. Place in preheated oven and roast for 30 to 35 minutes. Remove from oven and let cool and then transfer to bowl.
- While tomatoes are roasting, make balsamic glaze. In a small saucepan, combine vinegar and brown sugar. Place over medium heat and whisk to dissolve sugar. Bring to a boil and then reduce temperature to maintain a simmer. Simmer until glaze is reduced by half, about 20 minutes. Remove from heat and transfer to a jar with a lid.
- Prepare spread while tomatoes and glaze are cooling.
- In a medium bowl, combine goat cheese, ricotta, lemon zest, olive oil, and pepper. With a fork or small rubber spatula, stir to combine well. Taste and flavor with salt to taste. Stir.
- Prepare crostini. Preheat oven broiler on high.
- Place sliced baguette on large baking sheet and brush each slice with olive oil. Place bread under broiler and toast until golden brown. Keep very close eye on bread as it can go from golden to burnt in seconds. Once toasted to desired doneness, remove from oven and let cool.
- Once cool enough to comfortably handle, scrape each slice of toast with a cut piece of garlic.
- Build crostini by slathering about 2 tablespoonful of goat cheese and ricotta spread onto toasted baguette. Sprinkle several candied cherry tomatoes atop of cheese spread. Dip a spoon into balsamic glaze and drizzle glaze over the crostini.
Balsamic glaze can be made days ahead of time and stored in refrigerator until ready to use. Extra glaze is great on seafood to salads to strawberries and ice cream.
Glaze can also be purchased...but since you can make it for cheaper, why buy it for more? Unless you are in a total bind and crunched on time, then I totally get it!
candied cherry tomatoes from How Sweet Eats