Rachel's Recipes

Tomatoes and Goat Cheese with Cranberry Balsamic Syrup

Posted on: October 18, 2009

This is a very impressive appetizer, but only take a few minutes to throw together.

4 medium vine ripened tomatoes
3 T balsamic vinegar
log of goat cheese
1/4 cup dried cranberries
1/4 t kosher salt
1/4 t black pepper
1 T sesame oil (could substitute olive oil)

Swirl the balsamic vinegar on the bottom of your crockpot.

Slice the tomatoes into thick slices and top with slices of goat cheese.

Sprinkle with salt and pepper and top with dried cranberries. Pour the sesame oil evenly over the top of the tomatoes and goat cheese.

Cover and cook on high for 2 hours, or until the goat cheese has melted and the tomatoes are starting to pucker.

Recently, I’ve been experimenting with baking it to speed up the cooking time. I’ve been successfull with putting it in the oven at 325 for 25-30 minutes. The vinegar will dry up a bit so you will want to add a splash of balsalmic once it comes out of the oven.

Source: Stephanie O’Dea

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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