Balsamic Roasted Tomato and Goat Cheese Crisps

From the kitchen of Carly

Warm balsamic tomatoes collapse onto crispy whole-grain crackers spread with creamy white bean paste, then crowned with tangy goat cheese and peppery arugula. A sophisticated appetizer that comes together in minutes, balancing sweet, savory, and bright.

Balsamic Roasted Tomato and Goat Cheese Crisps

Warm roasted tomatoes collapse into their own juice and vinegar on whole-grain crackers topped with a white bean spread and tangy goat cheese. The trick is baking the tomatoes just until soft, not dried out, so they stay jammy and hold together when stacked. This hits appetizer, side, or snack depending on appetite.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 8cherry tomatoes
  • 2 tspbalsamic vinegar
  • 1Salt and black pepper
  • 1/4 cupcanned white kidney or cannellini beans, drained and rinsed
  • 1/2 tspolive oil
  • 4 largewhole-grain crisp crackers
  • 1 ozreduced-fat goat cheese, crumbled
  • 8baby arugula leaves

Instructions

  1. Set the oven to 350°F. Tumble the cherry tomatoes into an 8-inch square baking dish, drizzle over the balsamic vinegar, and season with salt and pepper, tossing until everything is coated. Roast for 8 to 10 minutes, shaking the pan occasionally, until the tomatoes are soft and starting to collapse.

  2. While the tomatoes finish, combine the beans and olive oil in a small bowl and mash them together into a thick, spreadable paste. Smear the paste across each of the 4 crackers, then top each one with 2 warm tomatoes, a crumble of goat cheese, and 2 arugula leaves. Serve straight away.

Tips from the kitchen

  • Shake the baking pan halfway through roasting so the tomatoes cook evenly and release their liquid without sticking to the bottom.
  • Mash the white beans while they're still warm if you can, the texture will be creamier and less gluey than cold ones.
  • Assemble these right before serving or the crackers will go soft. If you need to prep ahead, roast the tomatoes and make the bean paste separately, then build to order.
  • Baby arugula can wilt fast on a warm cracker, so lay it on last and serve immediately.

Variations

  • Swap the goat cheese for crumbled feta or a dollop of labneh for a tangier bite.
  • Use chickpeas instead of white beans if that's what's in your pantry, the earthiness works just as well.
  • Add a pinch of red pepper flakes or a thin shaving of lemon zest to the bean paste for brightness.
  • Roast whole grape tomatoes instead of cherry ones for a messier, juicier finish.

Make ahead and storage

Roasted tomatoes keep in the fridge for up to 3 days in an airtight container and don't freeze well. The bean paste keeps for 3 days. Assemble only what you'll eat now, since the cracker will soften quickly.