You can prepare the tomato base ahead of time, add it to a dish with a slice of goat cheese in the middle and grill it in your wood oven until the cheese is melted/toasted. Serve on toast points.
- 6 +/- peeled tomatoes (Roma work nicely), diced
- 1/2 onion, chopped fine
- 2 garlic cloves, chopped fine
- 2 tsp herbs de Provence
- 1/4 cup fresh basil, slivered
- Salt and pepper to taste
Sauté the sauce to reduce the liquid and thicken it; about 10 minutes. You can make a lot of sauce ahead of time; it will keep fine in the refrigerator for another tapa.
Prepare toast points by slicing a baguette and toasting the slices. Butter with garlic butter (ali oli). These are served with the dish after roasting.
Place a hot layer of the tomato basil mixture in a small low-sided terracotta dish (6’) and place a slice of goat cheese in the middle. The sauce and the cheese should be about 1/2 inch thick.
Place in your wood oven under a nice flame until the goat cheese is golden brown and bubbly. Sprinkle with some fresh slivered basil.
Spoon onto the toast points and serve. Disappears quickly!
Originally posted at: http://www.fornobravo.com/brick_oven_cooking/brick_oven_recipes/appetizers/tomato_tapas.html