The tomatoes I got this summer from my E.A.T. South CSA share and area farmer's markets were nothing short of bee-U-ti-ful. I got little heirloom cherries, some pure bright cardinal, others showing faint purple swirls underneath. I got some oblong variety with canary-yellow streaks breaking up a rich orangy red. I got green tomatoes, fat ruby tomatoes and more. I asked and got the names of all of them, but since I didn't write this valuable info down, it's all lost in some dark corner of my memory (along with something else ... what was it?). I don't care what their names are; I only care how pretty they looked sitting in a shiny bowl on my counter (although they did not sit there long) and how delicious they tasted on my turkey sandwich, in my fresh salsa, cooked down with basil and good olive oil and coating my pasta, and on and on and on.
But don't let summer's favorite fruit (tomatoes are technically fruit, ya know) come and go without trying them in this recipe. The quick soak in savory vinegar and an equally quick roast in the oven highlight the tomatoes' true beauty: their taste. These yummy bites work great as appetizers paired with a crisp white wine or as complements to a light supper like pasta, a salad or grilled chicken.
Tomato Cheese Bites
Thinly slice cherry tomatoes and marinate them in balsamic vinegar and olive oil (with a little sea salt) for 10-15 minutes. Slice a French baguette on the bias and liberally spread with goat cheese (I highly recommend Alabama's own Belle Chèvre). Top each bread slice with a few tomato slices and sprinkle fresh chopped chives (or fresh herb of your choice) over all. Broil for two to three minutes or until cheese gets a little brown on the edges and bubbly.