Name: Baked Tomato, Pepper, and Goat Cheese with Crisped Toasts
Cook time: 10 minutes
Total time: 20 minutes
Yield: 8 servings
Ingredients: 3 Tbsp finely chopped shallot; 2 garlic cloves, finely chopped; 4 Tbsp extra virgin olive oil, divided; 1½ pints grape or cherry tomatoes, halved; ⅓ cup chopped piquillo peppers; 8 (¼" thick) rounds soft mild goat cheese; Toasted baguette slices or crackers, for serving

Overhead view of a baking dish with blistered tomatoes and goat cheese alongside toasted baguette.

Photo by Joseph De Leo, Prop styling by Megan Hedgpeth, Food styling by Simon Andrews

A marriage between two of our favorite summer fruits, this savory-sweet dish is decorated with soft cheese and a hint of garlic. Served over a crispy baguette, it’s the perfect summer lunch, midday snack, or party appetizer.

Recipe information

Total Time
20 minutes
Yield
8 servings

Ingredients

3 Tbsp finely chopped shallot

2 garlic cloves, finely chopped

4 Tbsp extra virgin olive oil, divided

1½ pints grape or cherry tomatoes, halved

⅓ cup chopped piquillo peppers

8 (¼" thick) rounds soft mild goat cheese

Toasted baguette slices or crackers, for serving

Preparation

Step 1
Preheat broiler. Cook shallot and garlic in 3 Tbsp. oil in a 12" skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
Step 2
Transfer mixture to a 1½–2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3–5 minutes.
Do Ahead: The dish, without cheese, can be made 5 hours ahead and kept at room temperature. Broil with cheese before serving.

Recipe notes

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