Open Face Roasted Tomato and Goat Cheese Sandwiches with Parmesan Crisps

Neighbor Food Blog

Ready in: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Gluten Free

Ingredients

  • 3 Tablespoons balsamic vinegar reduction or balsamic glaze
    Condiments
  • ½ teaspoon black pepper
    Spices and Seasonings
  • 3 Tablespoons butter
    Milk, Eggs, Other Dairy
  • 2 Tablespoons chopped fresh herbs (we used basil, parsley, and rosemary)
    Produce
  • 2 teaspoons minced garlic
    Produce
  • 2 oz. goat cheese
    Cheese
  • ½ teaspoon kosher salt
    Spices and Seasonings
  • 2 Tablespoons olive oil
    Oil, Vinegar, Salad Dressing
  • ¼ cup parmesan cheese
    Cheese
  • 2 pinches sugar
    Baking
  • 3 slicer tomatoes
    Produce

Steps

  • Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Slice the tomatoes about a ¼ in thick and spread them out on the baking sheet. In a small bowl, whisk together olive oil, garlic, salt, pepper, and sugar.
  • Pour mixture evenly over tomatoes.
  • Bake in the preheated oven for 20-25 minutes or until tomatoes are slightly shrunk and softened.Meanwhile, heat a skillet over medium high heat. Melt butter in a microwave safe container.
  • Brush both sides of the bread slices with butter.
  • Place slices in the skillet and grill until evenly browned. Flip bread and continue to grill until both sides are browned.
  • Remove bread to a plate.
  • Add ¼ cup parmesan cheese to the hot skillet. Grill until cheese is crispy and browned on both sides, flipping halfway through.
  • Remove to a plate and break into pieces.To assemble, divide bread slices among two plates. Smear one side of the bread with goat cheese. Top with 2-3 slices roasted tomatoes. Sprinkle with assorted herbs.
  • Drizzle evenly with balsamic vinegar reduction. Top with parmesan crisps.
  • Serve immediately.

Nutrition

  • Calories: 479.99  cal  (24.0%)
  • Fat: 40.67  g  (62.57%)
  • Saturated Fat: 18.97  g  (118.56%)
  • Carbohydrates: 20.73  g  (6.91%)
  • Sugar: 10.78  g  (11.98%)
  • Cholesterol: 66.69  mg  (22.23%)
  • Sodium: 1048.25  mg  (45.58%)
  • Protein: 11.88  g  (23.77%)
  • Vitamin K: 91.67  µg  (87.3%)
  • Vitamin A: 2792.12  IU  (55.84%)
  • Vitamin C: 31.53  mg  (38.22%)
  • Vitamin E: 3.61  mg  (24.06%)
  • Calcium: 224.85  mg  (22.49%)
  • Phosphorus: 216.34  mg  (21.63%)
  • Manganese: 0.36  mg  (18.15%)
  • Copper: 0.34  mg  (17.12%)
  • Potassium: 502.29  mg  (14.35%)
  • Vitamin B6: 0.27  mg  (13.63%)
  • Vitamin B2: 0.2  mg  (11.75%)
  • Fiber: 2.54  g  (10.14%)
  • Folate: 38.84  µg  (9.71%)
  • Iron: 1.57  mg  (8.75%)
  • Magnesium: 34.37  mg  (8.59%)
  • Vitamin B1: 0.1  mg  (6.93%)
  • Zinc: 1.02  mg  (6.82%)
  • Vitamin B3: 1.34  mg  (6.7%)
  • Selenium: 4.28  µg  (6.11%)
  • Vitamin B5: 0.48  mg  (4.78%)
  • Vitamin B12: 0.24  µg  (3.99%)
  • Vitamin D: 0.49  µg  (3.27%)

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