*GF option included*
Ingredients
2 tablespoons extra virgin olive oil
½ teaspoon garlic powder
1 garlic clove, minced
½ medium yellow onion, finely chopped
1 cup cherry tomatoes, halved
1 tablespoon fresh basil, chopped
Directions
Heat oven to 425.
In a cast iron skillet or frying pan, heat 1 tablespoon of olive oil on medium heat. Add in the onion and garlic. Cook until fragrant. Add in your tomatoes and sauté for 1-2 minutes.
Place your cast iron skillet into the oven and roast for 10 - 15 minutes. If you are not using an oven safe pan, transfer the tomato mixture to a roasting pan and place into the oven.
After 15 minutes, your tomatoes should be soft, wilted and fragrant. Remove from oven and transfer into a bowl. Mix in the tablespoon of chopped basil and set aside.
Cut a fresh French banquette into 8-10 pieces approx. 1-2 inches thick. Mix the remaining tablespoon of olive oil with ½ teaspoon of garlic powder. Brush each piece of bread with the olive oil mixture. Place bread onto an oven safe, and bake for 7-8 minutes. This will slightly toast the bread. Remove from oven and top each piece of bread with the tomato basil mixture. Place back into the oven for a remaining 5-6 miutes.
Remove from oven, transfer onto a serving plate.
Top with crumbed goat cheese and drizzle with balsamic reduction.
*Balsamic Reduction: Heat ¾-1 cup of balsamic vinaigrette in a small pot. Bring to a bowl. Once boiling, reduce the heat and simmer for approximately 20 minutes, or until the vinegar is to your preferred thickness.
**Zucchini Substitute: Cut up 1 zucchini into 1 inch thick slices. Using a cast iron skillet or a pan, heat some olive oil and fry the zucchini until browned. Remove from the pan and follow the rest of the steps.
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