So I’m sure all you ES fans have been dying to know what I’ve been doing with my homemade rosemary infused olive oil that I created oh so long ago. Well, honestly, not much.
So I would still love some suggestions – firstname.lastname@example.org or leave it in the comments.
But here is something quick, effortless, seasonal and delicious I made for a pre-dinner snack. Well, really, I made it so we could both not be starving by the time I finished our actual dinner about an hour later (dinner to be revealed later this week and thanks for your patience, Laura.)
Tomato and Goat Cheese Toasts with Rosemary Olive Oil
Slice a baguette on an angle. Sprinkle the slices (I made 6, we ate 4 that night and I ate 2 the morning after thinking it would cure my hangover) with rosemary evoo and pop in a 400 degree oven for about 10-15 minutes.
When they’re a bit browned and crispy, take them out and spread on an herbed goat cheese. Top with half a tomato slice and then drizzle on the rosemary evoo, and sprinkle kosher salt and freshly ground black pepper.