Tomato and Goat Cheese Toast

Tomato and Goat Cheese Toast on a plate.
This recipe is taken from our Community Table Cookbook and was created by our friend, Greg Daniels.
1 loaf pumpernickel, sliced
1 cupgoat cheese
4 ozheavy cream
1lemon, zested and juiced
1 ptcherry tomatoes
2yellow onions, thinly sliced
salt and pepper
4 Tblextra virgin olive oil
salt, preferably flake, to finish

Whip goat cheese in a mixer on medium speed, and slowly add the cream. Add lemon zest, a small amount of the juice, and season with salt and pepper. Set aside. 

Heat 1-2 tablespoons of olive oil in a saucepan over medium heat.
Add sliced onion and 1 teaspoon salt, stirring frequently and adjusting heat to prevent burning. It will take some time to bring out the caramelization from the natural sugars in the onion, about 30 minutes or more. Be patient, and your results will pay off. You want your onions to be sticky sweet and dark brown. 

Blister the tomatoes in a hot cast iron pan, or roast them in a 450°F oven. Toast the pumpernickel, and cut into the serving size you would like
(we like 2×4-inch pieces). Spread goat cheese from end to end, and top with caramelized onions and tomatoes. Drizzle with more olive oil and finish with a pinch of flake salt.