Elegant and low-effort, this combination of sweet roasted tomatoes,
creamy cheese, and fresh herbs on crusty bread can’t be beat.
inspiration
Nobody told me that it rains three to seven days a week in North Carolina. Sometimes it seems like every time I leave the house, a storm sweeps in. A few weeks ago, my plans to spend the day outside were foiled by rain and black clouds that made my living room night-dark at mid-morning. And this was after I got ready and did a full face of makeup to go out! To say I was not pleased would be an understatement.
I did what any reasonable grumpy and cooped-up person would do during a thunderstorm—I went to the grocery store. I had a little bit of a list, but no idea what to eat for lunch and no idea to do any substantial cooking. (Cooking while grumpy is either very soothing or completely disastrous, and I had a feeling it would be the latter.)
I evaluated what was speaking to me: bright red cherry tomatoes, two pretty take-and-bake baguettes, and (of course) the fancy cheese section. I grabbed some fresh basil and took my haul home.
Of course, then I had to actually figure out what to do with it all.
why i love this recipe
It turns out that dipping bits of steaming, crusty bread into soft, melting cheese and caramelized tomatoes is very cheering. The tomatoes are seasoned with garlic, salt, pepper, and Italian seasoning, and using flavored cheese just adds another level of flavor. Ribbons of green basil = freshness and that pretty pop of green.
Roasted cherry tomatoes & boursin on baguettes is a very good rainy day or weekend-night-in meal. Eating nothing but a baguette and dip for dinner feels delightfully self-indulgent.
It would make a great appetizer for guests, too. It’s super easy and low-effort but feels elegant.
You don’t need a fork. You don’t have to share. All you need is to eat and be happy.
details
Roasted cherry tomatoes & boursin on baguettes is also insanely low-effort. All you have to do is dump the cherry tomatoes into a pan with garlic, olive oil, Italian seasoning, red pepper, flakes, salt, and pepper. Toss that together until everything is covered, then you’ll roast 450F for 30 minutes. (You’ll want to stir it once in the middle.)
That is genuinely the hardest part.
Chop up the bread if you want, but I don’t bother if it’s just me. Cut or break up the boursin and put it on a plate or in a wide-bottomed bowl. When the tomatoes come out, spoon them on top of the cheese and let it all sit together for a minute or two while you chop the basil.
That’s it!
faq
Do I have to use fresh tomatoes? Yes. Canned ones are too liquidy and won’t caramelize the same.
Can I use a different flavor of boursin/soft cheese? Yes! Any flavor of boursin would be good, or another flavored soft cheese. If you’re a goat cheese person, that would probably be good, too. (I am not a goat cheese person. I think it tastes like licking an actual goat.)
Looking for another easy & indulgent dinner? Try sheet pan gnocchi with pesto & vegetables or crunchy beef and bean dip tacos.
roasted cherry tomatoes, boursin & baguettes
Ingredients
- 1 pint cherry tomatoes washed
- 2 tbsp garlic minced
- olive oil a good drizzle
- ½ tbsp italian seasoning
- 1 tsp red pepper flakes
- salt & pepper
- 1 package boursin cheese (I used shallot & chive)
- basil cut into ribbons
- 1-2 baguettes
Instructions
- Put tomatoes in a small baking pan, like a cake pan. Add garlic, a drizzle of olive oil, Italian seasoning, red pepper flakes, salt and pepper,and toss it all together. Roast the tomatoes at 450 for 15 minutes, then stir and roast for another 15.
- Smash up the boursin on a plate or in a wide-bottomed bowl. Spoon the piping-hot tomatoes on top of the cheese and give it a minute to melt a little. Top with ribbons of fresh basil and serve with crusty bread.