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1
Start by pickling your tomatoes.
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2
In a sauce pan, combine the peppercorns, bay leaves, garlic, vinegar, salt, honey and water.
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3
Give it a good stir, then bring to a boil.
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4
Stir until your salt is completely dissolved.
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5
Remove from the heat, let the mixture cool for about five minutes.
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6
Add your tomatoes to a large glass jar, or a sealable container thats large enough to hold the tomatoes.
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Just make sure its large enough to not only hold all of the tomatoes, but also have room for the pickling liquid.
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Pour all of the ingredients from the sauce pan into the container to completely cover the tomatoes.
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9
Seal the jar or container, and place in the refrigerator for a couple of days.
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10
To make your crostini, preheat your oven to 350 F.
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11
Brush olive oil onto the top of each slice of baguette and place onto a large baking sheet.
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Place into the oven for about 15-20 minutes or until they are a light golden brown.
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13
Remove from the oven and let the bread cool.
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14
Spread the goat cheese on the top of each crostini, making a thin base.
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15
If you have extra goat cheese, add more to each crostini.
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16
Next, take some of the pickled tomatoes, and gently place them on top of each crostini.
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17
They will pretty much have a soft texture and be easily spreadable.
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Thats it.
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19
Simple stuff but extremely delicious.
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Taking a bite yields a nice crunch from the crostini, then the creaminess of the cheese, balanced by the tartness of the pickled tomato.
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21
I can say no more, its just really great.
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Hope you enjoy.
