Goat Cheese Crostini with Flash Tomato Sauce
Chef Kerry Simon of Simon Kitchen & Bar at The Hard Rock Hotel – Las Vegas, NV
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

• 1 baguette or loaf of French bread
• 4 ounces goat cheese
• 1 bunch fresh tarragon, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 4 ounces bread crumbs
• 2 eggs
• 2 Tablespoons extra virgin olive oil
• 1 Spanish onion, roughly chopped
• 2 fresh tomatoes, cored and roughly chopped
• 1 clove garlic, peeled and chopped
• 1 teaspoon lemon juice

Method:

For the crostini:
Remove all of the crust on the baguette, and slice (lengthwise) into ¼-inch slices. A baguette or similar loaf should yield approximately 4 long slices.

Spread goat cheese along two of the slices, and sprinkle with tarragon, salt and pepper. Cover with another slice of the bread.

Prepare an egg wash by lightly whisking the eggs. Dip each crostini in egg wash then coat with the breadcrumbs. Heat 1 tablespoon olive oil in a large sauté pan, and once hot add the crostini. Fry each side until golden.

For the tomato sauce:
Heat a sauté pan until very hot, then add the remaining 1 tablespoon olive oil, chopped onions and tomatoes. Cook over high heat for 3 minutes, then add the garlic and the lemon juice.

To serve:
In center of plate, arrange sauce in center of each of the four serving plates. Then cut each crostini in 4 pieces and arrange around sauce.

Wine suggestions: This would pair well with Atlas Peak Sangiovese or Ravenswood Merlot.