roasted cherry tomatoes with homemade goat cheese

I’ve been in a cooking funk lately. No matter how hungry I may be when I come home from work, I just can’t seem to motivate myself to do any real cooking. Tonight I had scrambled eggs for dinner. Yesterday was bread with cheese. The night before was leftover green beans, a side dish I had made the night before to go with absolutely nothing else. And before that, it was this week’s Cook the Book recipe, David’s Cherry Tomato Crostini with Homemade Herbed Goat Cheese. So it would seem that this group is the only thing getting me into the kitchen lately. Does this ever happen to anyone else? Let’s hope it passes soon.

MPK110 (3)Well, anyway, let’s start with the homemade herbed goat cheese. I did manage to find goat yogurt without too much searching and I started this recipe by setting the yogurt to strain. Considering that it was greek yogurt, I was surprised to see that I still had quite a bit of water drain out. While this was happening, I also made the oven-roasted cherry tomatoes. This is an old favorite which I make fairly often. Depending on my mood I’ll either use Nigella’s “moon blush” tomatoes or Dorie’s classic version. David’s version was equally delicious and also quick and easy to put together.

MPK110 (7)So far so good and so far quite easy. So you can imagine my surprise when I ran into trouble with the crostini of all things. Or rather, lack thereof. Somehow I hadn’t noticed that the bread my husband had sliced up for his breakfast was the ciabatta I had bought for this recipe. Surely I’ve mentioned before that all the stores here in Germany are closed on Sundays. So… how to make crostini without any bread?

I started poking through my cupboards and my cookbooks to see what else I could come up with. And don’t ya know it, that Dorie came to the rescue in the form of her supper easy corn pancakes.

Turns out, corn pancakes were the perfect substitute in a pinch and made for a very summery light Sunday dinner on the balcony. I’ll have to remember this dish next time I’m in a cooking funk because this recipe was easy enough not to feel like real cooking and yet satisfying enough to feel like a real meal.

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12 Responses to roasted cherry tomatoes with homemade goat cheese

  1. We all get into those cooking funks, don’t worry. I agree that this was easy and could serve as a meal. Just yummy!!!

  2. Nicole @ The 2nd 35 Years says:

    What a creative alternative! There are definicely times I don’t feel up to being in the kitchen, but then I usually regret the alternative option’s effect on my body so it usually doesn’t last too long!

  3. Emily says:

    I did think of buckwheat crepes (mini ones) [like you said, most of us still have buckwheat flour!] but I had bread in the freezer! Love your colorful blue plate with those corn pancakes!

  4. I LOVE that you made this with corn pancakes! Looks perfect!!!

  5. You must have known instinctively that corn and tomato go well together, sweet and tang, crunchy and soft. The corn pancake sounds like an excellent substitute for bread. I’ll keep that in mind.

  6. Teresa says:

    I was in a cooking funk for most of the summer, until the middle of this month. It’s not a fun state to be in, unless all you do is eat out. I love that you came up with the corn pancakes in a pinch – I think that would make these a party-worthy appetizer, as much as a great dinner.

  7. Chez Nana says:

    That’s a great photo on the lovely blue plate, love it. This was a good recipe, I like how you
    substituted the corn pancakes for the bread, great idea.

  8. Mary Hirsch says:

    I remember when we made those corn pancakes for FFWD. They were delicious. I have never made them since that Friday. Good idea. (I must admit that I felt a bit guilty making David’s Roasted Tomatoes when Dorie’s are so classic and fantastic. Do you ever feel that way?) I also get in food funks. Although I always have food available, I just don’t have the desire to pull things together. Those are my “popcorn nights”. You can’t be “on” all the time. You just cannot.

  9. Ooooh, what a great idea with the corn pancakes. That looks fantastic and I’m imagining it with a little glass of white wine or rosé as a perfect light summer meal.

    Rose, I totally laughed at the cooking funk thing. Yep, all the time. It’s partly why I like doing groups like these or being in a CSA, because it forces me to do something (which _usually_ translates into further action…but not always). I don’t know that you have these services, but do you have anything like Plated or Blue Apron? They’re pricey here, but I’ve found them to help me when I’m in a funk…and it’s better than eating out all the time (blech).

    P.S. thanks again for the extra edition idea–so fun!

  10. dulceshome says:

    I am pretty bad these days with cooking. I can’t seem to get motivated at times, and then not for a well-rounded meal (either only vegetables, or none!). I think that using the corn pancakes was a terrific idea! I made them recently with some fresh corn that had gotten a bit past its prime – and they were fantastic!! Great idea with the tomatoes and cheese. I could have done that! Fabulous reminder. I really liked Dorie’s and also the ones from River Cottage Veg. I guess that if you have nice cherry tomatoes, it’s hard to go wrong. Yours look really, really delicious!

  11. hawley32 says:

    I am sorry to say, I don’t usually get into a cooking funk. I look forward to days that I can cook and cook- of course, that is usually on weekends! But this was a quick easy recipe if one is in a funk. Yours looks beautiul and your plate is very pretty!

  12. I hope all is well. Missing your posts :0)

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