Description
These Roasted Tomato and Goat Cheese Sandwiches combine the rich flavors of oven-roasted tomatoes with creamy goat cheese, crispy Parmesan crisps, and a tangy balsamic reduction. Toasted ciabatta bread brushed with melted butter adds a perfect crunch, making this sandwich a delicious and elegant meal suitable for lunch or a light dinner.
Ingredients
Scale
Roasted Tomatoes
- 3 tomatoes, sliced about 1/4 inch thick
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pinches sugar
Balsamic Reduction
- 6 tablespoons balsamic vinegar
Bread and Cheese
- 6 small slices crusty bread (ciabatta recommended)
- 3 tablespoons melted butter
- 1/4 cup Parmesan cheese
- 2 ounces goat cheese
Garnish
- 2 tablespoons chopped fresh herbs (parsley recommended)
Instructions
- Roast the tomatoes: Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil and spray it with nonstick spray. Arrange the tomato slices evenly on the baking sheet. In a small bowl, whisk together olive oil, minced garlic, salt, black pepper, and sugar. Brush this mixture evenly over the tomatoes. Bake for 20-25 minutes until the tomatoes have shrunk slightly and softened.
- Prepare the balsamic reduction: Pour 6 tablespoons of balsamic vinegar into a small saucepan and set it over medium heat. Bring it to a boil while stirring frequently. Once boiling, continue stirring constantly until the vinegar reduces by half and reaches a syrupy consistency. Remove from heat and set aside.
- Grill the bread slices: Heat a skillet over medium-high heat. Using a pastry brush, coat both sides of the bread slices with melted butter. Place the slices in the skillet and grill until they are evenly browned on one side. Flip them and grill the other side until browned. Transfer the toasted bread to a plate.
- Make Parmesan crisps: Reduce the skillet heat to medium-low. Sprinkle 1/4 cup Parmesan cheese in a thin, even layer in the hot skillet. Grill the cheese until it’s crispy and just lightly browned. Remove it from the pan and break into pieces.
- Assemble the sandwiches: Spread goat cheese generously on one side of each toasted bread slice. Top with 2-3 slices of the roasted tomatoes. Sprinkle fresh chopped herbs over the top. Drizzle with the balsamic reduction and finish by adding pieces of crispy Parmesan. Serve immediately.
Notes
- Use ripe but firm tomatoes for best roasting results.
- You can substitute ciabatta with any crusty bread like sourdough or baguette.
- The balsamic reduction adds a concentrated tangy sweetness—watch carefully to avoid burning.
- Parmesan crisps can be made in advance and stored in an airtight container.
- For a vegetarian diet, this recipe is suitable as is.
- Adjust salt to taste, especially if using salted butter.
