Tomato Scallion Goat Cheese Toast Points

Tomato Scallion Toast PointsIt’s the fourth Thursday of the month and that means it’s time for Pass the Cookbook Club!  Each month, a member of the group submits three recipes from a cookbook that has stood unopened on their bookshelf.  It’s a way to use those beautiful books for more than dust collection points!  If you’d like to join us, you do not have to be a blogger.  Simply join this Facebook group.Tomato Salad Goat Cheese Toast PointsThis month we were given three recipes from the Smitten Kitchen Cookbook.  Our choices were Scallion Shortcakes with Tomato Salad, S’mores Cake and Cheddar Swirl Breakfast Buns.  As you can see by my title and these photos, I had an epic kitchen fail and had to punt at the last minute.

I tried to make a gluten free version of the Scallion Shortcakes but I did not want to go out and buy the gf flours that I really needed.  Instead, I tried to use the few I had in my freezer and the results were SO bad that I threw the entire pan out and kicked myself for wasting food.Tomato Scallion Goat Cheese Toast PointsThe tomato salad was wonderful.   And I had already made up the whipped goat cheese.  So out came my handy gluten free bread and I made a vintage appetizer: toast points.    I can imagine that the shortcakes  would have been wonderful, but this adaptation was much more waistline friendly.  I may or may not have eaten all of the goat cheese for lunch, leaving a bowl of tomato salad that I later combined with two sliced cucumbers for a refreshing salad served with grilled meat.

Tomato Scallion Goat Cheese Toast Points #passthecookbookclub
  • bread to be toasted
  • 1 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • dash salt
  • 1 tsp coconut palm sugar (or regular white sugar)
  • freshly ground black pepper
  • 1 8oz clam-shell of grape tomatoes, quartered
  • 2 scallions, sliced thin
  • 3 Tbsp heavy cream
  • 4 oz log goat cheese
  • 1 Tbsp orange blossom honey
  1. In one bowl, combine oil, vinegar, salt, sugar, pepper, tomatoes and scallions.
  2. Refrigerate 1 hour to meld flavors.
  3. In another bowl, beat heavy cream until soft peaks form.
  4. Add honey and goat cheese and mix well.
  5. Toast bread.
  6. To assemble, spread goat cheese on bread.
  7. Cut into 4 triangles.
  8. Spoon on tomato salad on each triangle.
  9. Serve immediately.


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