Sauteed tomatoes and goat cheese on wheat baguette

Last weekend Marc and I went to the Omaha Farmers Market to walk around and enjoy the beautiful spring morning.  I wasn't planning to buy anything, as I was just in town visiting from Kansas City and didn't have a need for anything in particular.  However, when I saw the multi-colored tomatoes at Graddy's tomato and salsa stand, I just couldn't resist.  

I wasn't sure what I was going to do with them, but inspiration struck later in the day after Marc and I had gone on long runs and we both needed lunch as soon as possible.  I remembered some goat cheese I had sitting in the fridge and before I knew it, I had a plan and started cookin'.   

The end result was tomatoes sauteed in garlic and olive oil, on top of sliced wheat baguette that was smeared with goat cheese and warmed in the oven.  Sprinkled with some parmesan cheese and served with a bowl of grapes, it was one deee-licious lunch.  It was quick too!  Marc and I absolutely loved this light lunch but both agreed it would be even better with some basil sprinkled on top.  This weekend I'll be picking up some more tomatoes and some basil to make this again!  

makes 2 servings

3 large tomatoes, chopped

2 cloves garlic, minced

1-2 tbsp olive oil

salt and pepper, to taste

3-4 oz goat cheese

4 slices wheat baguette

Parmesan cheese

Fresh chopped basil, optional

Directions:

Heat oven to 400 degrees F.  

In skillet, heat olive oil and garlic over medium-high heat.  Add tomatoes, salt and pepper to taste, and saute until they are softened, about 5 minutes.   

Meanwhile, evenly spread slices of the baguette with goat cheese and place on baking sheet.  Put baking sheet in oven and bake until goat cheese has softened and bread is warmed.  This took me about 4-5 minutes.  

Spoon sauteed tomatoes over warm bread and sprinkle with parmesan cheese and chopped basil.