Cherry Tomato Crostini with Herbed Goat Cheese
As I walked to The Gant’s front office recently, I was followed by a young man and his son headed in the same direction. During that 3-4 minute walk, the little guy, probably 6, never stopped asking questions, one after another. Honestly, not one breath. How is that possible? At some point I glanced back, smiling. The Daddy caught my eye and said wearily, “All the time.”
Last month CNN named The Gant among twenty of America’s most beautiful hotels. That honor, I decided, transformed me into the legitimate adult version of Eloise who lived at The Plaza Hotel. Of all lifestyle possibilities, my residing in a 144-condo resort hotel in Aspen was never a consideration nor was flying to the moon or summiting Everest. Be careful what you don’t wish for.
ROASTED TOMATO & FRESH MOZZARELLA PASTA by Chris Scheuer
I never considered this a long-term solution. But after three years I’m parked, having quickly surmised to either embrace the nature of this hustle-bustle complex or move on. “Your brain doesn’t know how old it is,” observed Paul Nussbaum, president of Pittsburgh’s Brain Health Center. “What it wants to do is learn.”
Nearby The Gant, the Aspen Mountain gondola runs all summer.
Maybe wrapping my head around such a wacky lifestyle idea was asking too much learning from my brain. Every week I have new neighbors. There are weddings and conferences and events. The Gant is a big house full of happy people on vacation. Mr. Roger’s Neighborhood, it is not. For someone who values privacy and likes to be anchored, this is a stretch.
While I haven’t set aside longtime personal perceptions, I have rearranged their possibilities. For example, last week a family of five, 3 boys with bikes, moved in next door. They were good kids but one night the racket was over-the-top. Not good, I thought, until I listened. “USA, USA, USA,” they hollered. More whoops. Michael Phelps & Co. were gold-digging in Rio. Their excitement knew no bounds. I flashed back to earlier noisy Olympic moments with my girls and poured a glass of wine.
David’s tomatoes, ready and raring to be roasted
I came home in mid-July to find a humongous bear trap in my building’s parking lot. Since a bear had gotten too familiar with a paying guest, it needed to be captured and moved. (I still cheered for the bear.) I already knew it was collared, meaning it had been caught in the trap before. Fool me once. Shame on you. Fool me twice. Shame on me. The bear, not a fool, was a no-show.
Thinking that our lovable bear lives in nearby Aspen Grove Cemetery, founded in 1889 and the resting place for Aspen’s pioneers and war veterans.
Everyday I look for a Happy: The Grandpa who was paying his two pre-teen granddaughters each $100 to climb Aspen Mountain with him! ( Memo to Emma & Clara: No.); Entrepreneurs Peter (4) and Lily (3), pitching their lemonade stand at a prime Gant pathway yesterday, Mom shadowing the operation. Business was brisk. The money, Peter told me, is going to St. Jude’s ‘so kids can have operations.’ Love that Mom; And, Vice-President Biden and his family spent a week-end here this summer, a thrill for the staff and paying guests.
THIS IS A QUICK-and-EASY
SUPPER. FEW INGREDIENTS AND QUICKLY MADE.
Eloise ends her story with, “Ooooooooooooooooooo I absolutely love The Plaza.”
Silly it may be, but “Ooooooooooooooooooo I absolutely love The Gant.”
Carved of Colorado Yule Marble by Sculptor Gregory Tonozzi, this statute sits in Aspen Grove Cemetery. This marble was also used for Lincoln’s Memorial and the Tomb of the Unknowns in Washington DC. One of the finest white marbles in the world, it is still being shipped from nearby Marble to Europe and Asia.
Life is about expectations and our CooktheBookFridays choice, CHERRY TOMATO CROSTINI with HERBED GOAT CHEESE, is a keeper. David’s roasted tomatoes are the prize this week. I made one batch for the crostini and another for Chris Scheuer’s ROASTED TOMATO AND FRESH MOZZARELLA PASTA. While fresh cherry or grape tomatoes are plentiful, Chris suggests always keeping some in the fridge for pizzas, salads, sandwiches, the possibilities are endless.
CHERRY TOMATO CROSTINI with HERBED GOAT CHEESE
MY PARIS KITCHEN by David Lebovitz
Serving Size: 4
INGREDIENTS:
(Note: I purchased herbed goat cheese.)
Roasted Cherry Tomatoes:
AFTER BEING ROASTED
1 1/2 pounds cherry tomatoes, stemmed and halved
3 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
handful of whole, unchopped fresh herbs (any combination of rosemary or thyme sprigs, bay leaf and basil or sage leaves)
sea salt or kosher salt and freshly ground black pepper
Toasts:
4 thick slices bread, such as ciabatta, a country bread or a sourdough that is not too dense
olive oil
1 clove garlic, peeled
a few leaves of fresh basil, sage or flat leaf parsley to garnish
DIRECTIONS:
Roasted Tomatoes:
1.Preheat the oven to 350ºF.
2.Combine the cherry tomatoes, olive oil, sliced garlic and herbs in a baking dish or pan that will hold them all in a snug single layer.
3. Season with salt and pepper, mix well and spread them out in a single layer.
4. Roast the tomatoes in the oven for about 45 minutes, stirring once or perhaps twice during baking, until they’re wilted and their juices are starting to concentrate — and perhaps brown a bit — in the bottom of the baking dish or pan. (The baking time will depend on the material of the baking dish and type of cherry tomatoes used.) Ideally, you want the tomatoes to juice, and for the juices to thicken and concentrate.
5. Scrape the tomatoes and any juices into a bowl and let cool to room temperature.
6. They can sit up to 8 hours, and improve the longer they sit. When ready to serve, make the toasts.
Toasts:
1. Evenly brush the bread with olive oil.
2. Place them on a baking sheet in a preheated 350ºF oven and toast for about 5 minutes, until light golden brown.
3. Remove from the oven and when just cool enough to handle, rub the slices generously with the garlic clove.
4. Let cool to room temperature.
SERVE:
1. Thickly smear each piece of bread with the fresh herbed cheese.
Set each one on a plate.
2. Pluck out the herbs and spoon the tomatoes and their juices onto the slices of bread.
3. Coarsely chop the herbs for the garnish, and scatter them over the top of each portion.
ROASTED TOMATO AND FRESH MOZZARELLA PASTA
Note that I let this pasta cool down before adding the cheese. Therefore, it didn’t melt. Either way, this pasta dish is delicious.
adapted from Chris Scheuer, Cafe Sucre & Farine
Serves: 6-8 servings
INGREDIENTS:
1 pound tofette or ditalini pasta or your choice
4 ears fresh corn (in a pinch, use 15.25 oz. canned corn, drained)
12 ounces fresh mozzarella, cubed
3 tablespoons extra virgin olive oil (divided)
1 recipe Garlic and Herb Roasted Tomatoes (Link to Chris’ version here)
¼ cup finely chopped fresh basil
1 teaspoon kosher salt
freshly ground black pepper, to taste
INSTRUCTIONS:
1. Bring a medium large pot of water to a rolling boil. Add 1 tablespoon salt and pasta. Allow water to return to a boil, then cook pasta al dente according to package directions.
2. Reserve 1 cup of the pasta water, then drain well. Drizzle with 1 tablespoon extra virgin olive oil and stir to coat pasta with oil. (This will keep it from drying out until you’re ready to combine it with the other ingredients.) Set aside.
3. While pasta is cooking, cook the corn ears. When cool enough, cut kernels from cobs. Cover and set aside.
4. If you prefer the cheese not to melt quickly, allow pasta to cool for 10 minutes. Otherwise, immediately combine the hot pasta with about ⅔ of the tomatoes (reserve the rest) in a medium-large bowl (be sure to scrape out all the good oil and herbs from the roasting pan). Add corn, fresh mozzarella cubes, remaining olive oil, salt, pepper. Stir gently to combine. If the pasta is too thick, add 1/4-1/2 cup of pasta water to loosen it bit, if needed. (I added no pasta water.) Add ½ of the basil and stir gently one more time. Top with the remaining tomatoes and basil.
5. Serve hot or at room temperature.
TIP: Using 1 1/2- 2 pounds of cherry tomatoes in Lebovitz’s recipe is sufficient for this pasta dish. Chris’ recipe yields approximately 4 cups of the mixture depending on size.
COOKtheBOOKFRIDAYS is an international virtual cooking group making their way through David Lebovitz’s outstanding newest cookbook, My Paris Kitchen. To see what my colleagues baked this week, go here.
I think being a grown up Eloise is a wonderful identity to inhabit. And I think that, even with all its tumult, the Gant reflects your own vibrancy and keeps you growing and exploring.
I’m so looking forward to having these toasts tomorrow. My (water buffalo) yogurt is straining in the fridge tonight, so I’ll be posting later tomorrow. Yours looks fantastic, as does that pizza.
Oh – I forgot to mention that I didn’t want to be Eloise either, but I really wanted to be Claudia Kincaid in From the Mixed-Up Files of Mrs. Basil E. Frankweiler.
Hi Mary,
My Melaka home (hubby owned the unit and we were non-leased-back residents) was a resort hotel at one time, managed by a Aussie-Brit-Thai team from the famous Mandarin hotel group based in Singapore. Enjoyed the hustle and bustle, it was a gala and fun time and a place where every body knows your name! (while it lasted) – the original owner sold the hotel…. 🙁
I decided to make my own goat cheese (cheaper!) and am pleasantly surprised with the good results. Next time, I will go for the gallon! (wicked laughter while typing).
Love your nature content of your post, the going on at Gant and your two roasted tomato dishes. Now I have to go book hunting! ps: thanks for thinking of me (cos I posted late the previous FF)!
Oh, we LOVE the Gant, too!!! Bill suggested we rent a place there instead of our usual spot the next time we’re in Aspen. I’m game. BTW, we’ll be in Aspen from 9-22 through 9-26. ALL my sisters along with Katie Berg and some hubbies and puppies. Hoping you’ll join us for one of our planned dinners at the temporary Chez Weber. Maddy would love to see you. I’ll email you to see if you’ll be available closer to our trip!
P.S. I need to roast some tomatoes ASAP!
I gotta make those roasted tomatoes! Many uses like that wonderful pasta you made. And, BTW, you might have to get used to being called Eloise!
Mary, with a garden full of summer tomatoes here in Sonoma, I needed those recipes! Both are just perfect summertime “feed myself from the garden” fare. I read about the Gant being named most beautiful and thought of you! Love your blog. The dog days of summer, which I love, are here for sure. Have fun!
Ohh! You are so right! Those tomatoes could be used on anything! Thanks for reminding me! They werea huge hit with us too!
As soon as I am finished typing this comment, I am headed to the fridge to get the leftover tomatoes to put on pasta for lunch. YUM!! Also, love Eloise!!!!
Oh, I love the comparison, a grown up Eloise:-) Sounds like quite an adventure. Even CNN thinks you’re in good hands.
And I love the look of that pasta. I may need to go roast some more tomatoes.
My mom always jokes that one day she will want to live in a hotel. You have someone to clean your room on the regs, and if you have a good hotel there are likely to be good restaurants there too. I definitely agree that this was a big winner. We loved it in our house!
Home is where the heart is and you’ve found it at Gant. No doubt for someone with a blog named lightsonbrightnobrakes. Live life to the fullest, why not? Like your pasta dish with tomatoes and corn, the best among the summer vegetables, at least for me.
We love roasted tomatoes and the herbed cheese was a hit! We use the leftovers as a dip for veggie sticks the next day! I’ll be making the herbed cheese again!
Mary, when I read your blog you remind me of Tricia. She calls me most days and talks about everything under the sun, when we are finished and Jim says whats going on, etc. I say I can’t remember, she covered so much.
I’m not complaining, mind you, but I am so interested I forgot that you prepared a recipe. Just joking, I love reading your blog, it is always so interesting. This was a nice recipe, I loved every part of it. Making the cheese from David’s
instructions makes me want to experiment more. Hey, I have nothing better to do. I loved his version of the roasted tomatoes, really delicious. Take care, have a good weekend.
Oh! by the way, living at the Gant, very impressive…..
Lovely ode to your Aspen home, Mary. I clicked on the links and envisioned us visiting some summer in the future. I also loved reading all the little anecdotes. I told Marcel the one about the 6-year-old boy asking incessant questions and he said, “have you met Alaia?” Ah, well.
This recipe was crazy good, and I’m glad to see how well using already-made goat cheese works. I used kefir labneh (that’s what it said on the container) and didn’t drain it, so it was more spread than spreadable cheese. No matter as it was still fantastic. Enjoy these last days of August!
Mary, it seems from reading your posts over the years that the Gant is a perfect spot for you. While I’m sure that there are a number of things you miss, your description of your taste testers (and dedicated bird feeder-fillers) has always been lovely, and I loved your stories in this post. Different to be sure. I have to say that it’s great to live somewhere that everyone else visits (at least sometimes!!) because it’s so beautiful.
Your tomatoes look wonderful! And I really appreciated the pasta recipe too. Love corn and tomatoes together. I may just take some more. Oh, so good!!
XOX
Mary, I made both of these dishes. The appetizer was for a community garden meeting and the pasta dish for dinner………..and both were wonderful and so easy!!!! I even made the yogurt cheese, although next time for speediness will buy the goat cheese. Hope to see you next month bird watching in Aspen, we’ll be up to see Christy and Ted.
Mary your dishes look spectacular, but of course, not to be outdone by the story line of The Gant. I never met a person to take a sad life situation occurrence and turn it around at such of level of vibrancy and truly getting into so many variations and experiences of life as you. The Gant sounds like quite an exceptional place for you for now, and perhaps what Teresa said is true, that it helps keep you growing and exploring, and in that category, not only do you do well, but you inspire so darn many people along the way. The bear story was funny too, and I don’t know anyone else that shares such great tales! See you soon. Big Hugs, Peggy
It doesn’t sound so bad being the Eloise of the Gant! I took a look, and it looks like it would be a great place to stay if we ever come to Aspen. The crostini was wonderful, and that pasta looks pretty good too.