Fall has arrived…and I love it! I am a pretty big fan of warm weather but an even bigger fan of the crisp fall air. I hope you had a great weekend and got to go out and enjoy the weather. Will has already made a trip to see the pumpkins! 🙂
We had an exciting week last week and learned that we are having another BOY! Will is going to have a brother. It looks like I am totally outnumbered at this point. At first I was convinced we were having a girl then a week ago on the same night my husband and I both had a dream that we had a boy. I sort of felt like that was a sign…and yup, it was!
And now moving on to food–the reason you are here. Today’s recipe is a favorite of mine: Roasted Tomatoes and Whipped Goat Cheese Spread.
The marriage of two things I love– all warm and gooey and perfect for crusty bread, on crackers or even a sandwich spread. There is a tapas restaurant in Chicago that I love called Café Babareeba and they have a delicious Goat Cheese and Tomato Sauce tapas dish that I always get and proceed to eat more than half of myself! This dish reminds me of that but instead of a sauce, I used roasted cherry tomatoes from my garden.
Once again this year all of my tomatoes come ripe at the same time…right about now. Almost daily I walk in with more than 30 little cherry tomatoes (after my toddler has eaten at least 10). While I love them on salads I always feel like I need to use them in other ways too. Roasting tomatoes is easy and really brings out the flavor nicely—you can use them in a dish like this or in pasta, salads—the options are endless.
This dish uses roasted tomatoes as the topping to go over your warm, whipped goat cheese. I think this is the perfect end of summer, moving into fall dish.