I’ve never been a fancy person. I mean, for heavens sake, I openly admit that two of my favorite foods are Cheetos and Twinkies. I’d say that qualifies as simple tastes. I also like Liverwurst, pickled herring and ham and cheese sandwiches (those rare times I even eat sandwiches that aren’t hot and gooey) on smooshy white bread spread with butter. Not sure if I just qualified myself as having simple tastes or just never having progressed past age six in my eating habits. 😛
But I do prefer simple foods for the most part. I have the worlds worst appetite especially for a heavy woman and forget to eat half the time. Were it not for my husbands prodding, I would probably live on tea, yogurt and the occasional lean cuisine meal. Give me some cheese, some bread, (a bottle of wine and thou? sorry; tangent) fruit and I’ll be happy unless it’s one of those times when I have a craving for a 20 inch thick ribeye steak cooked to a perfect medium rare.
So what I’ve made today appeals to me a lot on both the simple level and the not too much level and I hope it does to you also. Like the post title says, it has a bit of fancy to it. This comes with goat cheese which unless one owns a goat and makes it oneself is fancy based on price alone if nothing else (thank God for finding it on sale!). But otherwise, this is a simple homey meal (or appetizer) that is fairly quick to throw together and yet fancy enough to serve to guests. That goat cheese thing does that. Makes people think it’s fancy when in reality goat cheese has been a source of food for many many centuries.
Give this a try. I think you’ll like it. 🙂 The creamy slightly salty cheese with the fresh Spinach and the sweet caramelized tomatoes all atop of piece of crusty French bread is pure Heaven.
Goat Cheese, Spinach & Oven Roasted Tomatoes Bruschetta
- 1 loaf French Baguette
- 4 ounces goat cheese
- 1/2 pound oven roasted cherry or grape tomatoes (the store bought ones in oil are fine if you prefer)
- 1 6 ounce bag prewashed baby spinach leaves, stems removed and thoroughly dried
- salt and pepper to taste
- olive oil if roasting your tomatoes yourself
- If roasting the tomatoes yourself, preheat oven to 325. Slice the tomatoes in halves or quarters. Sprinkle with salt, pepper (and I also use McCormick Garlic/Onion Grill mix. It has nice pieces of both the onion and the garlic and adds both flavor and a wonderful aroma to the roasting tomatoes.) and drizzle with a good quality olive oil. Toss to coat the tomatoes well.
- Roast at 325 until the tomatoes are nicely caramelized and softened. You’re not trying for the texture of sun dried tomatoes here; just browned and soft. Let cool somewhat.
- Slice your baguette into thin slices. Toast if you prefer it crunchier. I heated mine up in the oven but didn’t toast it. Spread with the goat cheese and top with a spinach leaf or two and a little bit of the tomatoes.
- Eat and enjoy the simple things.