Punchy, jammy, fruity, savory roasted gooseberries along with aged goat's cheese and rosemary make a glorious, slurpy topping for small slices of toasted bread. Perfect with wine as an appetizer or small meal.
Prepare the gooseberries by running them under cool water, and gently drying on a cotton towel or with paper towels. Carefully pinch off the stems and the old blossoms on the bottom of the berry. The old blossoms will be dry and easy to pluck.
Arrange the gooseberries on a baking pan and set the oven to 400°F.
Drizzle the gooseberries with extra virgin olive oil. Roll the berries around so they are coated in oil, thoroughly.
Dust with salt and pepper.
Position the pan of berries near the top of the oven, and roast for about 20 minutes, or until the berries have cooked down in the oil (see video).
While the berries are roasting, lay the bread slices on a rack at the bottom of the oven. Toast until desired crispness.
Immediately after removing the berries from the oven, add the aged goat's cheese and the rosemary to the pan.
Add more salt, if desired.
Arrange the toasted bread on a serving platter. Spoon roasted gooseberries and goat's cheese mixture over the bread.
Serve immediately, with extra juices for dipping. Excellent with a deep red wine like a Cabernet Sauvignon.