Tomato Carpaccio with Goat's Cheese Crostini
- Cut beef tomatoes in to very thin slices, carefully lay out on 4 plates. Peel and slice the onion into thin rings, spread over the beef tomatoes. Quarter cherry tomatoes, finely chop thyme and sprinkle over sliced vegetables, season with salt and pepper and sprinkling with extra virgin olive oil.
- Slice the baguette into 1 inch thick slices. Peel the garlic half and rub the surface of each baguette slice with the garlic clove. Slice goats cheese into thin slices and place on top of baguette slices. Drizzle with a sprinkling of honey and black pepper.
- Serve with carpaccio.