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Open-Faced Sandwich of Cornbread, Goat Cheese and Slow-Roasted TomatoesServes 8
8 slices cornbread (see recipe below)
2 bunches baby arugula, washed and dried
1 lb. goat cheese, sliced into 8 rounds
Freshly ground black pepper
16 halves slow-roasted tomatoes (see recipe below)
Aged balsamic vinegar
Extra-virgin olive oil
Place a slice of cornbread on a plate, cover with one-eighth of the arugula, a slice of goat cheese, a twist of black pepper, and two tomato halves. Finish with a sprinkle of balsamic vinegar and olive oil.
Basic cornbread:
2½ cups all-purpose flour
1½ cups yellow corn meal
1 tbsp. baking powder
1 tsp. salt
½ cup sugar
2 large eggs
1¾ cups buttermilk
¼ lb. butter, melted
Preheat the oven to 350º F. Grease a 9-inch loaf pan and line it with parchment or waxed paper.
In a medium bowl, combine all the dry ingredients. Break the eggs into a small bowl and beat lightly. Stir the buttermilk and melted butter into the eggs. Pour the liquid ingredients into the dry ingredients and stir to form a smooth batter. Pout into the prepared pan. Bake for 30 minutes, then check to see if it is done by inserting a toothpick into the bread. If the toothpick comes out dry, the bread is done. Cool in the pan before turning out.
Slow-roasted tomatoes:
12 medium tomatoes
1 cup olive oil
Coarse salt and freshly ground pepper
Wash and core the tomatoes. If you are using plum tomatoes, cut from end to end; with regular tomatoes, cut around the middle. Remove all the seeds and juice, which you may reserve for a separate soup preparation or discard.
Preheat the oven to 200º F. On a baking sheet or in a shallow casserole, pour half the olive oil and spread evenly. Arrange the tomatoes cut side down and brush with the remaining olive oil. This cooking method intensifies the wonderful flavor of fresh tomatoes, so salt and pepper are optional. Place in the oven and roast for four-and-a-half hours.
Recipe note: This preparation requires a long cooking time, which is well worth it when you taste the sweet flavor of the tomatoes. Place them in the oven, set a timer, then forget about them until the alarm rings.
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