Crispy Goat Cheese with Oven-Dried Tomatoes

Here's a delicious appetizer that pairs perfectly with a crisp Sauvignon Blanc. You might just make a meal of it on one of these hot summer evenings.

Crispy Goat Cheese with Oven-Dried Tomatoes
Makes about 32 pieces.

8 plum tomatoes, washed and dried
2 tablespoons olive oil, plus more for sautéing cheese
1 clove garlic, finely chopped
salt and freshly ground black pepper
16 ounces fresh goat cheese
2 eggs 1/4 cup water
2 cups fine dried bread crumbs
baguette, sliced thinly and toasted

Preheat the oven to 350°. Allow goat cheese to come to room temperature for easier handling.

Meanwhile, trim ends from tomatoes and cut each into four slices of equal thickness. Spray a cookie sheet with nonstick cooking spray. Arrange tomatoes on the pan, brush with 2 tablespoons olive oil and sprinkle with garlic, salt and pepper to taste. Place tomatoes in the oven and bake about 25 minutes, or until they release their moisture and become soft and chewy. (Begin checking after 15 minutes and remove any slices that begin to brown or become too dry.) Remove from oven and reserve. Tomatoes may be made a day ahead; cool, place in airtight container and refrigerate until ready to use.

Place goat cheese on a 20 inch piece of plastic wrap. Slice cheese lengthwise in half using dental floss. Place the cheese halves end-to-end on the plastic wrap. Roll plastic wrap over to cover, then roll and shape to round the edges and re-form the cheese into one long, thin log. Unwrap plastic and, with dental floss, slice into 32 rounds about 1/2 inch thick. Whisk eggs and water together to make an egg wash. Dip each goat cheese slice in egg wash, then in crumbs to coat all sides. Place rounds on a plate, cover with plastic and refrigerate.

Allow tomatoes to come to room temperature. Heat 2 tablespoons olive oil in a heavy skillet to medium. Add goat cheese slices in a single layer and sauté until golden. Turn and sauté other side until golden, about 1 1/2 minutes per side. Remove to a platter and continue sautéing the remainder of the slices, wiping out the pan to remove brown bits and adding more oil as necessary.

For each hors d'oeuvre, place a tomato slice on each baguette slice and top with a slice of the cheese. Serve warm.