I am always looking for an easy appetizer to throw together during holiday season, but I’m not willing to sacrifice on taste. Soft cheeses at room temperature can simply be added to toasty bread, but what makes an outstanding appetizer is a flavorful combination of ingredients.
Crostini’s or toasts of any kind are super simple to make. However, I think starting with a good piece of cheese is key. Robiola is a soft ripened cheese from Italy and has the gooiest of centers. It is worth tracking a piece down at your local cheese shop, especially during holiday time because it has a slightly funky flavor and when sliced, slides gently over the edges of grilled bread.
Roasting cherry tomatoes in the oven is a relatively easy step and changes not only the consistency of the fruit, but definitely adds a lush sweet flavor. A bite of Robiola, roasted cherry tomato and crunchy toast is a real holiday pleaser and pairs lovely with Prosecco – I think your guests will agree.
1 baguette, sliced
6 ounces Robiola cheese, found at finer cheese shops
1 cup cherry tomatoes, sliced in half
1 tablespoon fresh chives, minced
- Preheat oven to 400 degrees. Place sliced tomatoes on a sheet pan and toss with 1 tablespoon of oil and 2 teaspoons salt. Roast in the oven for 30 minutes. Remove and cool.
- Rub bread with olive oil. Place a grill pan over medium high heat. Add bread to pan and grill until golden brown marks appear. Remove and set aside.
- Slice Robiola into 1/4 slices (you may need to do this step 1 at a time) and place on top of grilled bread slice. Top with roasted tomato and sprinkle with chives. Drizzle top with olive oil and sprinkle with salt. Enjoy!