Roasted Tomatoes on Toast with Chevre, Poached Egg and Fresh Basil

Tomatoes fresh from the garden are one of the most heavenly vegetables.  I had a big pile of tomatoes on my counter that I had recieved from my Grandpa and I decided that they needed to be included in my dinner.  I could have simply made a caprese salad and had them raw, but I love them so much roasted that that is what I did with them. 

I had some crusty peasant bread to top with the roasted tomatoes which I decided to do up crostini style except for the fact that don't have a grill so I oven toasted them.  Still just as delicious because what was important was the tomatoes.  I sprinkled them with chevre for richness, basil for herby freshness and lastly a poached egg, which I love on just about any sort of toast.  As a whole it was delicious, but what made it was the tomatoes.  Roasting them brought out the essence of tomato...an intense sweet tart bright flavor which I love and you can only find in fresh summer tomatoes.  I would encourage you to try this, it is perfect for a light dinner, or brunch and so simple to make!

Roasted Tomatoes on Toast with Chevre, Poached Egg and Fresh Basil

Serves 2

Tomatoes:

3 medium tomatoes, cut into eigths

olive oil

sea salt

Toast:

2 medium peasant bread slices

olive oil

1 garlic clove

Poached eggs:
1 tsp vinegar
1/2 tsp sea salt

3 cups water

2 large organic eggs

 

2 oz chevre, crumbled

2 Tbsp fresh basil, cut chiffonade

balsamic syrup (optional)

sea salt and freshly ground pepper

 

To roast tomatoes, preheat oven to 475 degrees, line two large baking sheets with foil, and spray with non-stick spray.  Spread out tomatoes on one baking sheet and drizzle with a little olive oil.  Roast for about 15 to 20 minutes, until tender and starting to brown at edges.  Remove from oven, sprinkle with sea salt and set aside. 

To make toast, brush olive oil over each bread slice and place on other baking sheet.  Toast in the oven until browned then cut garlic in half and rub over each toast slice using the cut side.  Set aside. 

To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other egg.

To plate, place a piece of toast on each plate, then top each with tomatoes, crumbled goat cheese and a poached egg, and lastly basil and a little sea salt and freshly ground black pepper.  Drizzle balsamic syrup around the plate and serve!