Food & Drink

It's Kinda Cheesy

baked goat cheese and tomatoes!

After you singed your eyelashes (okay, they melted off) making flambé to impress what’s-his-face, you realized the value of keeping it simple — in love and gastronomy.

Next time you want to show off, try this super-easy but oh so tasty recipe from Barbara Lynch’s new cookbook, Stir.

Baked Goat Cheese and Tomatoes with Black Olive Crisps

12 medium tomatoes (preferably heirloom) or 48 cherry tomatoes
2 c. goat cheese, crumbled and lightly packed
2-3 tbsp. heavy cream (optional)
½ loaf ciabatta or rustic bread, sliced as thinly as possible
2-3 tbsp. good, store-bought black olive tapenade
3 tbsp. extra-virgin olive oil (plus a little more for crisps)
Kosher salt
Freshly ground pepper
Pinch of sugar
Fleur de sel

1. Preheat oven to 325°.

2. Put tomatoes on a small baking sheet; drizzle with olive oil; and season with salt, pepper, and sugar.

3. Bake until tomatoes start to soften (about 12 minutes for heirlooms and 8 minutes for cherries).

4. Spread crumbled cheese onto an 8- or 9-inch-square baking dish (mix in the cream, if you want, for extra richness).

5. Place baked tomatoes atop cheese and bake until cheese melts (about 5 to 8 minutes).

6. Sprinkle tomatoes with fleur de sel and pepper.

7. Increase oven temperature to 375°.

8. Brush bread slices with olive oil and bake on a baking sheet (turning once) until they’re toasty brown (about 6 to 8 minutes).

9. Let cool briefly and spread on olive paste.

Sit back, relax, and bat those curly lashes.

Not ready to face the kitchen yet? Let Barbara Lynch cook for you. Pick from one of her four Boston restos at barbaralynch.com For more recipes, buy her cookbook online at amazon.com.