Grappa Marinated Cheese with Confit Cherry Tomatoes and Prosciutto
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
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
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.