How to make
The tomatoes are washed, dried and cut into slices, which are about 6-7 mm thick. Arrange them in a tray covered with baking paper and sprinkle them with a little salt, olive oil and thyme.
The goat cheese is also cut into slices of similar thickness or slightly thicker. A piece of cheese is placed on top of each tomato and sprinkled generously with the brown sugar and more of the aromatic spice.
The ready tomato and goat cheese canapés are drizzled with olive oil and baked at 390°F (200°C) in a preheated oven until the sugar melts and a crust forms.
The appetizer is served with toast.
Depending on the saltiness of the cheese you have, you may or may not use salt. I personally think that there needs to be a sweet/salty contrast, so if I come across a more unsalted goat cheese roll, I try to season the tomatoes well.
Quick, very easy and delicious!
