This week at Cook The Book Fridays (CtBF), the selected recipe from David Lebovitz's cookbook, My Paris Kitchen, is Cherry Tomato Crostini with Homemade Herbed Goat Cheese.
To make the herbed cheese, either whole goats' milk or cows' milk yoghurt can be used. Since I always make my own yoghurt at home using whole cows' milk, that's what I used.
Strain the yoghurt over a mesh strainer lined with a few layers of cheesecloth overnight in the refrigerator. What you get is really Greek Yoghurt, thick and creamy. Transfer the thick yoghurt into a bowl, and stir in finely chopped fresh herbs of your choice, though David did mention that be sure to include chives. So I snipped a few young stalks of chives, and basil leaves, both from my garden pot, and mix it with some fresh coriander. Chop them finely and mix into the yoghurt along with finely chopped shallot and garlic. Season with salt and pepper with a generous pinch of cayenne powder.
Halved the cherry tomatoes, place on a baking tray, drizzle some olive oil, tuck in some fresh herbs, of which I've used basil and rosemary leaves, both from my garden pot. Sprinkle with some salt and pepper, stir to mix and bake in a preheated oven for about 40 minutes, stir once or twice in between. David suggested to bake these ahead of time, up to 8 hours in advance, so that the tomatoes have time to marinate in their own juices.
For the bread, I've used my homemade sourdough bread. I've lightly sprayed the bread with olive oil and toast in the oven until light brown. As soon as they are out of the oven (even though it was suggested when just cool enough to handle), I rub the toasts with a garlic clove. Love it! I did not expect that the garlic would be like almost grated when rubbed onto the surface of the toasts, and find that I need another clove of garlic (for 6 slices of toasts). We are garlic lovers! And the aroma is just fantastic!
Time to assemble (tummy growling!) ; the herbed cheese, roasted cherry tomatoes, slices of toasted sourdough bread and some fresh parsley for garnish.
Spread a generous amount of the herbed cheese on the toasts, top with a few of the roasted tomatoes, along with some drizzle of the wonderful juices from the tomatoes and garnish with some fresh herbs.
Bon appetit! Yummy!
I love the herbed cheese! We had the leftovers as a dip, with more sprinkling of cayenne powder, with some fresh celery and carrot sticks. So good!