Roast the tomatoes at home and carry on board in a plastic container. At cocktail time, it’s a snap to assemble the toasts with softened goat cheese and a fresh basil leaf for garnish!
1-1/2 pounds - Roma tomatoes
1 tablespoon - Minced garlic
4 tablespoons - Extra virgin olive oil
1/4 teaspoon - Salt
6-ounces - Goat cheese
1 to 2 bunches - Fresh basil leaves
1 each - French bread baguette or prepackaged baked toasts
Slice the tomatoes crosswise into 1/2" thick rounds. Toss with garlic, olive oil and salt. Line a baking tray with "release" foil. Spread tomatoes in a single layer on the pan. Bake at 300 degrees for approximately 1 1/2 hours or until they have reduced in size and intensified in color --- let cool. Remove from pan and place in a plastic container. Keep refrigerated.
If using the fresh bread, slice into 1/2" thick slices and place in a single layer on a baking pan. Bake at 400 degrees just until golden brown. Cool and store in a covered container.
To serve, spread each toast with softened goat cheese, top with tomato slices and garnish with a fresh basil leaf.