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4 ripe tomatoes, cored
4 tablespoons extra virgin olive oil
Pinch of sugar
1 pound soft goat cheese
2 teaspoons finely grated orange zest
2 teaspoons finely chopped fresh basil leaves
Salt and freshly ground black pepper, to taste
4 slices (1/2 inch thick) crusty peasant bread
8 whole fresh basil leaves
Preheat the oven to 250° F.
Halve the tomatoes crosswise, and place them on a baking sheet.
Drizzle them with 1 tablespoon of olive oil and sprinkle with the sugar. Bake on the center
rack of the oven for 3 hours. Using a spatula, carefully transfer the tomatoes to a plate to cool.
While the tomatoes are roasting, gently crumble the goat cheese
into a bowl. Add 2 tablespoons of the olive oil, the orange zest, chopped basil, salt, and pepper. Cover and
refrigerate until the tomatoes have finished roasting and are cooled.
When you are ready to serve the sandwiches, lightly toast the bread.
Spread the cheese mixture on one side of each slice. Top with 2 whole basil leaves and 2 tomato halves.
Sprinkle with salt and pepper, and drizzle with the remaining 1 tablespoon olive oil. Serve immediately.
||Note: Don't omit the sugar—it eliminates any
acidic undertaste in the tomatoes.