yield: 4-6 servings
time: 25 minutes
active time: 10 minutes
2 pints grape tomatoes, washed
1 Tbsp extra virgin olive oil, plus more as needed
2 tsp This Little Goat went to Belize, divided
1/4 cup chopped cilantro
Kosher salt and freshly ground black pepper, to taste
1 small baguette
4 oz. goat cheese
2 oz. cream cheese, softened
1 tsp lemon zest
1 tsp dried oregano
Preheat the oven to 450 degrees.
Combine the tomatoes, oil, and 1 tsp each salt and This Little Goat went to Belize spice in small mixing bowl. Toss until coated. Spread in a single layer on a parchment-lined baking sheet. Transfer to the oven and roast until the tomatoes have started to color and their skins have burst, about 15 minutes.
Meanwhile, in a small bowl combine the goat cheese, cream cheese, 1 Tbsp chopped cilantro, remaining 1 tsp Belize spice, lemon zest, oregano. a pinch of salt and a few grinds of black pepper. Mix to combine.
Remove tomatoes from oven and let cool slightly. Turn the oven to broil.
Mix tomatoes with remaining 3 Tbsp chopped cilantro and season to taste with salt and pepper.
Slice baguette into slices, about 1-inch thick. Brush with olive oil and sprinkle with kosher salt. Place onto a baking sheet and broil until beginning to brown, about 2 minutes.
Spread herbed goat cheese onto toasted baguette and top with a spoonful of herby roasted tomatoes.