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By Root 601 0

the combination of tangy, soft cheeses works especially nicely here. If you want to up the flavor even more, you could mash roasted garlic cloves into the cheese blend.

2 pints cherry or grape tomatoes, halved

3 tablespoons olive oil, divided

1 teaspoon kosher salt

¼ teaspoon ground black pepper

½ teaspoon dried oregano

½ cup balsamic vinegar

6 thick slices sourdough bread

2 cloves garlic

¾ cup ricotta cheese

8 ounces chevre (soft goat cheese)

1 tablespoon fresh thyme leaves

Heat the oven to 400°F.

In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, the salt, pepper, and oregano. Toss to coat evenly.

Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.

While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let it reduce by half, about 5 to 8 minutes. Set aside.

During the final 10 minutes of roasting, place the bread in the oven and toast until it is just lightly browned.

Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic cloves.

In a small bowl, mix the ricotta and goat cheeses. Slather a generous layer of the cheese blend on each slice of bread, then arrange the slices on a serving platter.

Top each slice with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil over each.

HOW LONG? 1 HOUR (20 MINUTES ACTIVE)

HOW MUCH? 6 SERVINGS

Soft Tacos with Spicy Lime Pulled Chicken

This boiling technique also is a great way to do pulled barbecue chicken. Prepare the chicken breasts as described below, then toss them with your favorite barbecue sauce (try the awesome sweet-and-savory barbecue sauce), then serve it on buns with tomato and pickles.

1½ pounds boneless, skinless chicken breasts, cut into large chunks

4 large flour tortillas

16-ounce can refried beans

Juice of 1 lime

1 teaspoon garlic powder

1 teaspoon hot sauce (or more or less, to taste)

1½ cups (6 ounces) shredded mozzarella cheese

Salt and ground black pepper, to taste

3 tablespoons mayonnaise

½ teaspoon ground cumin

1½ cups shredded coleslaw mix (bagged shredded cabbage and carrots)

2 tomatoes, cut into wedges

1 avocado, peeled, pitted, and sliced

2 tablespoons chopped fresh cilantro

Bring a large saucepan of water to a boil. Add the chicken and boil until an instant-read thermometer inserted at the center of the largest piece of chicken reads 165°F, about 10 minutes.

Heat the oven to 200°F. Wrap the tortillas in foil and place them in the oven to warm.

Meanwhile, in a medium saucepan, combine the refried beans, lime juice, garlic powder, hot sauce, and cheese. Stir until the mixture is hot and the cheese has melted. Season with salt and pepper.

In a medium bowl, whisk together the mayonnaise and cumin. Season with pepper. Add the coleslaw blend, then mix well.

When the chicken is done, drain it, then return it to the pan. Use forks to shred the pieces. To do this, use one fork to hold each piece while using another to scrape and pull at it.

Add the refried bean mixture to the chicken and toss well. Transfer it to a serving bowl.

Let diners assemble their own tacos by filling a warmed tortilla with the coleslaw mixture and chicken, then topping it with tomatoes, avocado, and cilantro.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Fig, Prosciutto, and Goat Cheese Panini

Focaccia is another great bread choice for these sandwiches, which sport the terrific combination of sweet figs, salty prosciutto, and creamy goat cheese. And deli-sliced smoked turkey breast or honey-baked ham would be fine substitutes for the prosciutto.

4-ounce log chevre (soft goat cheese)

4 slices rustic multigrain bread

2 tablespoons fig jam

1 tablespoon chopped fresh oregano

4 slices prosciutto