This recipe was born out of my love for feeding people, and at 20-something I preferred dinner parties to nights in L.A. clubs. This simple, yet explosively flavor full dish has been much loved for decades and seems fitting to be my first web-published recipe.
In my typical American--with a dash of French-- style, I put Boursin cheese on top last and gives it one more toasting in the oven before serving. The French typically eat this soft, herb-y gournay cheese cold, but we're flipping history and adding a lil American flair! Happy Eating!
Honey Garlic Tomatoes
Ingredients
2 Pints Sweet Cherry Tomatoes
2 Tbsp Olive Oil
4 Tbsp ‘Squeeze’ Garlic
1/4 c Honey (not clover)
1 pack Boursin Cheese (Shallot & Chive preferred)
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Preheat oven to 400F (convection, or 425F for non-convection).
Rinse tomatoes and place in a casserole dish. (Some overlap is okay, but generally a flat layer is preferred.)
Drizzle oil followed by minced garlic directly into the dish, evenly distributed.
Drizzle honey over the top, DO NOT STIR.
Bake for 20 minutes, until tomatoes have blistered, and are lightly browned on top. Remove from oven and set to broil.
Using your fingers, place dollops of Boursin all over the top of the tomatoes.
Broil for 5-10 minutes until Boursin is lightly browned.
Remove from oven and allow to cool 10 minutes.
Using a fork, smash remaining whole tomatoes and gently stir pan, but do not fully incorporate.
10. Allow to cool another 10 minutes.
11. Serve warm with fresh rustic bread, or baguette slices!
Final Thoughts: Boursin is a style of soft French cheese. It is WIDELY available at all major grocery stories and has many delish applications. Additionally, if you buy a fresh baguette from the store, ask the bakery to slice it 1/2" thick, which they will do for free…save yourself the time!
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