Grappa Marinated Cheese with Confit Cherry Tomatoes and Prosciutto
6 serves |1 hour and 30 minutes | Easy
Grappa marinated cheese 12 ounces fresh goat cheese 1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh thyme leaves 1/2 teaspoon coarsely ground black pepper Pinch of salt 3 tablespoons Grappa
Tomato Confit 2 pounds small cherry or grape tomatoes 6 garlic cloves, peeled 1/2 teaspoon chopped fresh thyme 1 teaspoon sugar Coarse salt and freshly ground pepper 1/4 cup extra virgin olive oil
To Serve 6 – 12 thin slices prosciutto di Parma Thin baguette slices, toasted
In a bowl, blend together the cheese and the remaining ingredients. Cover and chill at least one hour.
Preheat the oven to 350°F. Pierce each tomato with a sharp knife. Place the tomatoes and garlic in a small baking pan. Sprinkle with the sugar, thyme and salt and pepper to taste. Stir in the olive oil. Bake 45 minutes or until the tomatoes are softened and wrinkled. Let cool slightly.
To serve, using a food scoop or two tablespoons, place a mound of cheese on each plate. Spoon some of the tomatoes with their juice around the cheese. Garnish with prosciutto. Serve with baguette toast.