Jul 14 2026
Restaurants›Merriman's Honolulu›Seasonal Local Goat Cheese Recipe

Seasonal Local Goat Cheese Recipe

Inspired by Merriman's Honolulu
Time1h 30m
Serves4

Tomato Confit & Cucumber

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Ingredients

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Tomato Confit

Cucumber & Herb Salad

Goat Cheese & Assembly

Method

Tomato Confit

  1. 1

    Prepare and roast tomatoes

    Preheat the oven to 140°C (285°F). Place halved cherry tomatoes in a single layer in a small roasting dish or rimmed baking sheet, cut side up when practical.

  2. 2

    Add flavorings

    Scatter smashed garlic cloves and thyme sprigs among the tomatoes. Sprinkle sugar, sea salt, and freshly ground black pepper evenly over the tomatoes. Pour the 120 ml olive oil over everything so the tomatoes are partly submerged in oil.

  3. 3

    Slow-cook

    Roast in the preheated oven for 60–75 minutes until tomatoes are soft and slightly wrinkled but not collapsed; oil should be fragrant and gently bubbling. Rotate the pan once halfway through to ensure even cooking.

  4. 4

    Cool and adjust

    Remove from oven and let cool to warm. Discard thyme sprigs and garlic (or mince a clove into the confit if you prefer). Taste and adjust seasoning with a pinch more salt or a grind of pepper if needed. Keep the confit warm or at room temperature until assembly.

Cucumber & Herb Salad

  1. 5

    Prepare cucumber

    Peel the cucumber if skin is thick or waxed. Using a mandoline or sharp knife, slice cucumber very thin (paper-thin if possible) into rounds or long ribbons.

  2. 6

    Dress

    In a bowl combine lemon juice, 1 tsp olive oil, chopped dill, sliced chives, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss cucumber slices gently with dressing to coat evenly. Let sit for 5–10 minutes to slightly marinate and soften.

Goat Cheese & Assembly

  1. 7

    Toast bread

    Lightly toast sourdough or baguette slices until golden and crisp. While still warm, rub each slice lightly with the side of a garlic clove if desired.

  2. 8

    Prepare goat cheese

    If using a log, cut into rounds or spreadable portions. Using a spoon or butter knife, place portions of goat cheese onto each toasted slice (about 25 g per slice if making 8 crostini). Drizzle a small amount of honey over each cheese mound and finish with a light sprinkle of flaky sea salt and a little black pepper.

  3. 9

    Top with cucumber and tomato

    Arrange a few marinated cucumber slices atop the cheese, then spoon 2–3 pieces of tomato confit (plus a little of the confit oil) onto each crostini. Ensure each assembled piece has tomato, cucumber, and goat cheese so all components are balanced.

  4. 10

    Garnish and serve

    Scatter microgreens or baby basil over the crostini for freshness and color. Serve immediately while bread is crisp and tomatoes are warm or at room temperature.

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