I wish I could say how amazing this recipe is and go on and on about how much I loved it. I was so excited about this and even waited for Jim to come home to try it. I went to fold the laundry and came back to an empty crock pot with no food left in it. Jim had the very guilty “oh crap” look on his face. All I can say about this recipe is that it smelled amazing and Jim loved it so much that he ate the whole thing. I will be making this again this weekend so I can try it for myself.
3 tablespoons balsamic vinegar
4 medium vine-ripened tomatoes
1 (6-ounce) log goat cheese
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup dried cranberries
1 tablespoon sesame oil
Directions: Use a 6 quart slow cooker. Swirl the balsamic vinegar on the bottom of the stoneware. Cut the tomatoes into thick slices, and top with rounds of goat cheese. Put them into the cooker and sprinkle with salt , pepper, cranberries and drizzle with the sesame oil over everything. Cover and cook on high for 2 hours, or until the goat cheese is melty and the tomatoes start to pucker. Serve as an appetizer with some gluten-free bread to soak up the juice.
Little Debbie’s Tip: Do not, I repeat do not let your husbands/boyfriends get near this one or else you will be left with nothing, just like me!! Horrible!
Credit: Stephanie O’dea (Make It Fast, Cook It Slow)