Crostini with Grilled Tomatoes and Goat Cheese

Featured artisan cheese: La Bonne Bûche de Chèvre

A traditional, soft-ripened chèvre that features an ivory-colored center surrounded by a bloomy white rind and is handcrafted to achieve a distinctive, tangy, earthy flavor. Enjoy this wonderful cheese as part of a salad, in a complex recipe, or simply with some fruit and honey on a cheeseboard. Bûche de Chèvre pairs well with a sweet, spicy pinot noir. Cheese Ingredients: Pasteurized goat milk, salt, cheese culture, vegetal rennet, penicillium candidum

Method:

For the roasted garlic confit: To make garlic confit, place the peeled garlic cloves into a small saucepot and cover with vegetable oil. Bring to a boil and then reduce heat and simmer until garlic is soft (about 25 minutes). Let cool and strain off oil. Reserve oil in a sealed container in the refrigerator. Place soft garlic into a food processor and pulse to purée. Use a rubber spatula to scrape garlic into a small dish. Set aside until needed.

For the crostini: Preheat grill and oven to 350°F. Brush the slices of bread with extra virgin olive oil, season with salt and place on a baking pan. Bake 8 to10 minutes or until lightly toasted. Smear garlic confit generously over top of toasted bread. Slice tomatoes

1/2-inch thick, lightly brush with oil and grill each side for 3 to 5 minutes. Cut tomato slices into large chunks and place on top of garlic confit. Then place slices of cheese on top of tomatoes. Slide pan into preheated oven for 3 to 5 minutes to melt cheese. Remove, then drizzle melted cheese with extra virgin olive oil. Top with chopped scallions and pepper from a few turns of a pepper mill. Place crostini onto serving platter. Serve warm or at room temperature