Goat cheese has been showing up on salads, sandwiches and pizzas as a very trendy cheese option. We give everyday goat cheese a starring role in our latest coffee-based appetizer. Bread buttered with garlic butter is topped with a piece of candied tomato before goat cheese which has been marinating in a coffee vinegar mixtures is spread on top. This coffee appetizer will definitely be the talk of your next dinner party.
- Preheat the oven to 325°F / 160°C.
- Cut the tomatoes in half lengthwise, remove the seeds and the excess of juice, and spread them on a baking sheet covered with wax paper. Entangle them with sprigs of thyme.
- Sprinkle with sugar, salt and black pepper, and drizzle with 2 tablespoon. of olive oil.
- Place the garlic clove in the middle of a large sheet of aluminum foil, top with 1 tablespoon of olive oil, and wrap.
- Place the wrapped garlic clove in the preheated oven (325°F / 160°C) for 45 minutes, and the tomatoes for 1 hour.
- Remove from the oven, and let cool.
- Turn up the oven temperature to 375°F / 190°C.
- Mix together the infused coffee and the balsamic vinegar, and the goat cheese slices. Marinate for 15 minutes.
- With a cookie cutter, around 5 to 6-cm wide, cut out 8 circles from the heart of bread slices.
- Remove the garlic clove from its aluminum foil, and press between your fingers to extract all of the candied garlic. With a spoon, combine with softened butter.
- Drain the slices of goat cheese and discard the marinade.
- Spread the garlic butter on the pieces of bread.
- Place a slice of candied tomato in the centre of each piece of bread, followed by a slice of goat cheese.
- Place the garnished pieces of bread on a baking sheet, cook in the preheated oven (375°F / 190°C) for 15 minutes, or until the cheese is half melted and the edges of the bread are slightly coloured.
- Once out of the oven, drizzle the goat cheese with a few drops of avocado oil and sprinkle with a bit of fleur de sel.