“I think cherry tomatoes are the best tomatoes. They have fantastic flavor, and they hold their own when you cook them. They might sputter and spit when they hit the hot grill, and might burst a seam or two, but basically they hold together, and get even more flavorful as they heat up.” – Sue of The View From Great Island food blog.
- 8 1-inch thin bamboo skewers
- assorted heirloom cherry tomatoes (approximately 60 of the tiny kind)
- 1 small 12" baguette
- olive oil for brushing
- 1 5-oz package spreadable goat cheese
- fresh thyme leaves
- 5 Tablespoons good olive oil
- 3 Tablespoons good balsamic vinegar (I used O Olive Oil Fig Balsamic)
Thread cherry tomatoes onto the bamboo skewers and set aside. Leave space at one end so you can handle them. Depending on the size of your tomatoes you might need 6 or 7 per skewer. Less if you are using larger cherry tomatoes.
Blend the olive oil and vinegar together in a small jar. Taste to adjust the proportions if you like.
Cut the baguette in half, and then slice each half lengthwise.
Heat a grill pan over medium high heat until hot. Brush the cut side of each baguette with olive oil and place cut side down on the grill to toast. It won't take long, leave them just long enough to get nice grill marks. I like to press the bread down with a spatula to make good contact with the grill. Remove and set aside.
Brush the tomato skewers with the marinade, and place them down on the hot grill. Let them cook for just a minute or two, rolling the skewer occasionally to cook them evenly, until they start to char and blister just a bit.
Spread the goat cheese thickly on each piece of bread, and top with the tomatoes from two skewers. Gently slide the tomatoes off onto the bread. Drizzle with a little more marinade, and scatter with fresh thyme. Enjoy immediately.