Lunch: Balsamic Roasted Tomato and Goat Cheese Crisps

Recipe by Harley Pasternak, M.Sc. and Laura Moser The French like to cook using small amounts of intensely flavored ingredients, such as balsamic vinegar and goat cheese.

Ingredients

8 cherry tomatoes
2 teaspoons balsamic vinegar
Salt and black pepper
1/4 cup canned white kidney or cannellini beans, drained and rinsed
1/2 teaspoon olive oil
4 large whole-grain crisp crackers
1 ounce reduced-fat goat cheese, crumbled
8 baby arugula leaves

Instructions

Preheat the oven to 350 °F. In an 8- inch square baking dish, toss the tomatoes with the vinegar and salt and pepper to taste until coated. Bake for 8 to 10 minutes, until the tomatoes are soft, shaking the pan occasionally.
In a small bowl, mash the beans and oil to form a thick paste. Top each cracker with white bean paste, 2 warm tomatoes, a sprinkling of cheese, and 2 arugula leaves. Serve.

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