This simple, make-ahead appetizer is bursting with the vibrant flavors of late summer. Roasting brings out the sweetness of heirloom tomatoes which play perfectly with the rich, herbal notes of the Rosemary Cheddar.
12 oz. cherry to plum size heirloom tomatoes in a variety of colors
1 tbsp. Extra Virgin Olive Oil
1/4 tsp sea salt
1 tbsp. balsamic vinegar
1 sourdough baguette
¼ c. Extra Virgin Olive Oil
8 oz. Rogue Rosemary Cheddar* (or similar cheese)
Preheat oven to 425 degrees.
Cut the tomatoes in quarters or eighths, depending on size. Place tomatoes in a single layer in a shallow baking dish. Drizzle with 1 tbsp. olive oil and sprinkle with salt. Toss lightly.
Roast in oven for 12-15 minutes, gently stirring once after 6 minutes, until slightly shriveled. Remove from oven and set aside to cool. Stir in balsamic vinegar. (Note: recipe may be prepared ahead to this point.)
Lower oven to 350.
Slice baguette on a wide diagonal into 18 1/4” slices. Brush one side with olive oil and place, oil side up, on a baking sheet. Bake 8-10 minutes until crisp.
Meanwhile, slice cheddar into 9 1/8” squares. Cut each square on the diagonal to make 18 triangles.
Remove bread from oven. Top warm bread with one triangle of cheese. Return to oven for 2-3 minutes until cheese is gently melted. Remove from oven and top with 3 pieces of roasted tomato mixture. Serve immediately.
*recipe originally published in the Rogue Creamery e-newsletter, Fall 2008
