Here's the thing: something magical happens when you submerge tomatoes in olive oil and bake them until they're browned and bursting. They become even more intense versions of themselves, at once shockingly sweet and laced with crimson-tinged acid. The oil undergoes its own transformation, resulting in a braising liquid that's perfumed with tomato and herbs (I've been known slurp it by the spoonful). This toast recipe came to be because I was looking for a simple but delicious vehicle which which to convey as much of this tomato goodness to my mouth. Made with a halved baguette, as I've done here, it's a delightfully effortless lunch. Served atop little rounds of toast, it makes for a fête-worthy appetizer or celebratory snack.
INGREDIENTS
12 oz cherry tomatoes
1/2 cup olive oil
1 tsp salt, plus more for serving
fresh-cracked black pepper
3 sprigs thyme
goat cheese
crusty bread
DIRECTIONS
Preheat the oven to 450°.
Add the tomatoes, olive oil, salt, pepper and thyme to a small baking pan. Bake until the tomatoes are starting to brown and burst, about 25 minutes.
Remove from the oven and let cool a bit while you toast a slice of good, crusty bread.
Smear the bread with a generous dollop of goat cheese, then top it with some of the braised tomatoes and a spoonful of oil.
Finish with a sprinkle of flaky salt.
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