iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tuna on Toast

Ingredients:
1 tablespoon extra-virgin olive oil (preferably Spanish)
1 medium yellow onion, thinly sliced
1/2 teaspoon sea salt, divided
4 plum tomatoes, halved lengthwise
1 baguette, cut into 16 slices (1/2 inch each) and toasted
1 can (6 ounces) Spanish oil-packed bonito tuna (such as Ortiz), drained and flaked
1 tablespoon chopped fresh chives

Instructions:
Heat oil in a medium pan over low heat. Cook onion until golden brown, about 30 minutes. (Add 1 to 2 tablespoons water if onions stick.) Add 1/4 teaspoon sea salt; set aside. Place a grater over a bowl. Rub cut surfaces of tomatoes across grater. Discard skins. Add remaining ¼ tsp salt. Spread grated tomato over toasts (about 1 teaspoon per toast). Top with onion and tuna. Garnish with chives.
Coconut and Pistachio Baklava

Ingredients:
One 1-pound box phyllo dough, thawed if frozen
1 1/4 cups (2 1/2 sticks) unsalted butter, melted
2 1/2 cups shredded unsweetened dried coconut
3/4 cup coarsely chopped unsalted pistachios
1/2 cup sugar
1/4 cup water
1 tablespoon orange flower water
Pinch of salt
1 3/4 cups sugar
1 1/2 cups water
Large pinch of salt
3 tablespoons orange flower water
3 tablespoons fresh lime juice
2 tablespoons finely chopped unsalted pistachios

Instructions:
1. Preheat the oven to 350°F. Butter a 13-by-9-by-2-inch baking pan.
2. Unfold the sheets of phyllo dough, lay the stack on a work surface, and cover with wax paper and then a damp kitchen towel to keep it from drying out. Remove 2 pieces of phyllo, place them in the pan, and brush them with 1 tablespoon of the butter. Continue in the same way with the phyllo and butter until you have used 24 sheets of phyllo.
3. To make the filling: Stir together the coconut, pistachios, sugar, water, orange flower water, and salt in a medium bowl. Sprinkle half of the filling evenly over the phyllo in the pan. Place 2 sheets of phyllo in the pan and brush them with 1 tablespoon butter. Continue in the same way until you have used 12 sheets of phyllo. Spread the remaining filling on top. Layer and butter the remaining phyllo in the same way. Brush the top layer of pastry generously with butter, and pour any remaining butter over the top. With a sharp knife, cut the baklava lengthwise into 4 strips and then crosswise into 6 strips, taking care not to press down on the phyllo.
4. Bake for 30 minutes. Lower the oven temperature to 300°F and bake for 1 hour and 10 to 15 minutes, until golden brown.
5. To make the syrup: Bring the sugar, water, and salt to a boil in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 10 minutes, or until slightly thickened. Remove the saucepan from the heat and stir in the orange flower water and lime juice.
6. Transfer the baklava to a wire rack and let cool for 10 minutes. Sprinkle with the chopped pistachios and pour the syrup evenly over the top. Let cool completely on the rack. (The baklava can be stored at room temperature, tightly covered, for up to 2 days.)
7. Cut into pieces with a sharp knife and serve.
Blackberry-Poblano Margarita

Ingredients:
1 tablespoon fresh blackberries, 1 tablespoon diced poblano peppers, or 1 1/2 tablespoons, if very mild, 1 ounce silver tequila, 3/4 ounce Cointreau

Instructions:
In a cocktail shaker, muddle the blackberries and poblano peppers. Shake with the tequila, Cointreau, and ice. Strain into a martini glass.
Sugarcane Shrimp

Ingredients:
12 large fresh shrimp, peeled and deveined
1/3 cup freshly squeezed lime juice
1/3 cup low-sodium soy sauce
1 tablespoon dark Jamaican-style rum, such as Appleton
1 tablespoon olive oil
1 teaspoon Demerara sugar
1/4 teaspoon minced garlic
Salt
Freshly ground black pepper
Minced habanero chile (substitute jalapeño for a milder taste)
24 two-inch chunks fresh pineapple
12 eight-inch sugarcane skewers

Instructions:
Wash the shrimp and place them in a large bowl. Combine the lime juice, soy sauce, rum, oil, sugar, and garlic in a second bowl. Season with salt, pepper, and habanero. Cover with plastic wrap and allow the shrimp to marinate while preheating the broiler. When ready, thread 1 pineapple chunk, 1 shrimp, then a second pineapple chunk on each skewer. Place the skewers on a broiler pan and cook until lightly browned, turning once, 3 to 5 minutes.
Rhubarb and Ginger Brioche Bread Pudding

Ingredients:
1 cup seedless raspberry preserves
1/2 cup water
1/3 cup chopped crystallized ginger
1 tablespoon finely grated orange peel
2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks cut into 1/2-inch-wide pieces (8 to 9 cups)
3/4 cup sugar
3 large eggs
1 cup whole milk
1 cup heavy whipping cream
1 vanilla bean, split lengthwise
Butter (for dish)
8 (or more) 1/2-inch-thick slices brioche or egg bread (each about 5 x 4 inches), cut lengthwise in half
Lightly sweetened whipped cream

Instructions:
Whisk preserves and 1/2 cup water in heavy large skillet over medium heat until preserves dissolve. Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes. Pour mixture into large sieve set over large saucepan. Let drain 15 minutes. DO AHEAD: Can be made 1 day ahead. Cover fruit and syrup separately and chill.
Preheat oven to 350°F. Whisk sugar and eggs in medium bowl. Place milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot cream mixture to egg mixture, whisking custard to blend.
Butter 13 x 9 x 2-inch oval baking dish. Arrange enough bread slices in dish to cover bottom (some spaces will remain between slices). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb. Pour custard over. Place baking dish in roasting pan. Add enough hot water to pan to come halfway up sides of dish.
Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove.
Boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.
Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and whipped cream.
Punch à la Noix de Coco

Ingredients:
"1 cup freshly grated coconut (save the liquid for a different drink if youre grating it yourself)", 4 ounces white rhum agricole, such as Rhum Dillon
1/2 cup sugar
2-inch piece vanilla bean
1/2 teaspoon lemon zest
1/4 teaspoon freshly grated nutmeg
Ice cubes (optional)
Coconut slices for garnish (optional)

Instructions:
Put the coconut in a large bowl. Add the rhum and allow it to soak for 1 hour. Strain off the rhum into another bowl. Place the rhum-soaked coconut in a square of cheesecloth and squeeze it into the rhum bowl. Discard the coconut. Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl. Stir to mix well. Serve over ice and garnish with slices of coconut (if desired).
Bakewell Tart with Raspberry Preserves

Ingredients:
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
3/4 cup raspberry preserves
1/2 vanilla bean, split lengthwise
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted, cooled
4 large egg yolks
3 large egg whites
1/4 teaspoon almond extract
Pinch of salt
1 cup roasted salted Marcona almonds*
Lightly sweetened whipped cream

Instructions:
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap; chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.Soften briefly at room temperature before rolling.
Preheat oven to 375°F. Roll out dough on floured surface to 12- to 13-inch round. Transfer dough to 9-inch tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.
Line crust with foil and dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool on rack 30 minutes. Reduce oven temperature to 350°F.
Spread raspberry preserves evenly over bottom of crust. Scrape seeds from vanilla bean halves into medium bowl. Add sugar and blend with back of fork to distribute vanilla seeds evenly. Add butter, egg yolks, egg whites, almond extract, and salt; whisk to blend. Finely grind almonds in processor; stir into filling. Pour filling into crust.
Bake tart until browned on top and set in center, 30 to 35 minutes. Cool on rack until just slightly warm, about 45 minutes.
Push up tart pan bottom to release tart. Serve slightly warm or at room temperature with whipped cream.
The Produce Stand

Ingredients:
3 or 4 cherry tomatoes, 2 wedges lime, 2 to 4 fresh basil leaves, plus more for garnish, 2 1/2 ounces tomato juice, 2 ounces Sagatiba Pura or another cachaça, Worcestershire sauce, Hot sauce, Salt

Instructions:
Muddle the cherry tomatoes and lime in a shaker. Add the basil, tomato juice, and cachaça. Then season to taste with Worcestershire sauce, hot sauce, and salt. Add ice. Shake well and serve in a tall glass garnished with basil or cherry tomatoes speared on toothpicks.
Apple Treacle Tart

Ingredients:
1 1/4 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water, divided
3/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless whole wheat bread
1 1/4 cups golden syrup*
2 large eggs
2 tablespoons heavy whipping cream
1 tablespoon finely grated lemon peel
1 tablespoon light (mild-flavored) molasses
Large pinch of salt
1 1/2 cups coarsely grated peeled tart apples (such as Granny Smith)
1 8-ounce container crème fraîhe**
2 tablespoons sugar
1 tablespoon Calvados (apple brandy)

Instructions:
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap and chill 1 hour. DO AHEAD: Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.
Preheat oven to 375°F. Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes.
Line crust with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool 30 minutes. Reduce oven temperature to 350°F.
Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend. Stir in apples and breadcrumbs. Pour filling into crust.
Bake tart until filling is set in center and cracks appear at edges, about 55 minutes. Cool in pan on rack.
Stir crème fraîhe, sugar, and Calvados in small bowl to blend well. Cover mixture and refrigerate until ready to use, up to 3 hours.
Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados crème fraîche.
Bangkok Margarita

Ingredients:
2 ounces reposado tequila, 2 ounces pineapple juice, 1 ounce Domaine de Canton ginger liqueur, Pinch of Maldon salt, Pinch of Aleppo pepper, 1 lime

Instructions:
Combine the tequila, pineapple juice, and ginger liqueur in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass. Sprinkle the salt and pepper on top. With a hand grater, grate lime zest over the top of the drink. Tap the grater lightly to release the zest and oil into the drink.
Vanilla Creams with Strawberries in Cassis

Ingredients:
1 1/2 cups plain whole-milk yogurt
1 3/4 cups fromage blanc*
1 vanilla bean, split lengthwise
5 tablespoons superfine sugar, divided
1 1/2 teaspoons finely grated lemon peel
1 large egg white
1 1/2 pounds strawberries, hulled, halved (about 5 cups)
2 tablespoons crème de cassis (black-currant liqueur)
Brown sugar

Instructions:
Place 2 sieves over bowls; line sieves with cheesecloth or damp kitchen towel. Spoon yogurt into 1 sieve; spoon fromage blanc into second sieve. Cover; chill overnight. Scrape drained yogurt and fromage blanc into large bowl; whisk to combine. Scrape in seeds from vanilla bean. Gently mix in 3 tablespoons sugar and lemon peel. Whisk egg white in medium bowl until peaks form. Gently fold egg white into cheese mixture. Divide among 6 small bowls. Cover; chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Toss berries, 2 tablespoons sugar, and cassis in large bowl. Let stand until berries release juices, stirring occasionally, at least 30 minutes and up to 2 hours.
Sift or sprinkle brown sugar evenly over each dessert. Spoon berries and juices over.
Strawberry Daiquiri

Ingredients:
1/2 cup crushed ice, 5 large strawberries, 2 ounces white rum, such as Bacardi Light, 2 teaspoons sugar, 1/2 ounce freshly squeezed strained lime juice

Instructions:
Combine all of the ingredients in a blender and pulse until well mixed and the ice is dissolved. Pour into a large, chilled martini glass. Serve immediately.
Rib-Eye, T-Bone, and Strip Steaks Cut Over One Inch

Ingredients:
Four-six bone-in or boneless rib-eye, T-bone, and/or strip steaks cut over 1"
Sea salt or kosher salt
Freshly ground black pepper
Canola oil or vegetable oil
1/4 cup olive oil
4 Tbsp unsalted butter
10 crushed garlic cloves
1/4 cup finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage
6 Tbsp olive oil
2 Tbsp finely chopped fresh flat-leaf parsley
Sea or kosher salt to taste
Freshly ground black pepper to taste

Instructions:
Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess.
Glisten the meat with canola oil, using the first steak to brush oil onto the others.
Preheat the BBQ to medium-high.
Combine the baste ingredients in a foil pan or heatproof pan and warm on the side of the grill.
Put the meat on the well-oiled grill and cook until medium-rare (or cook to desired doneness).
Baste regularly, stacking and/or flipping the meat if the flames get out of control.
When the steaks are nicely caramelized and charred on both sides, approximately 15 to 25 minutes total, they are done. (You can check the temp with an instant-read thermometer if that is more comfortable; the steaks should register 125°F).
Combine the board dressing ingredients.
Let the steaks rest for 2 minutes, then pour the board dressing onto a cutting board and slice the steaks, turning to coat the slices.
*When steaks come off the grill looking all charred and gorgeous, it'll be tough to resist digging in right away. But letting them rest is essential. Otherwise, a lot of the lovely, tasty juices will spill out when you slice in.
Chopped Salad

Ingredients:
1/2 cup finely chopped red onions, 1/4 cup water, 1/2 cup red wine vinegar, 2 teaspoons kosher salt, plus additional as needed, 2 teaspoons coarsely ground fresh black pepper, plus additional as needed, 1/2 to 1 cup extra virgin olive oil, 1 large head iceburg lettuce, cut into 1/2-inch pieces, 6 to 8 cups, 1 cup Roasted Marinated Peppers , cut into 1/2-inch pieces, 1/2 cup pitted green olives, such as Cerignola, halved, 1/2 cup pitted black olives, such as Cerignola, halved, 1 cup haricots verts, cut into 1-inch pieces, 1 cup English cucumber, peeled and cut into 1/2-inch pieces, 2 tablespoons fresh marjoram leaves, 1/4 cup flat-leaf parsley leaves, 1/4 cup coarsely chopped dill, large stems removed

Instructions:
1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.
Grilled Corn on the Cob

Ingredients:
8 ears of unhusked corn
1/2 cup cilantro leaves, large stems removed
2 tablespoons freshly squeezed lime juice
1 garlic clove, peeled, and grated on a Microplane grater
1 teaspoon kosher salt
1 teaspoon finely ground fresh black pepper
1/4 cup canola or vegetable oil
1/4 cup extra virgin olive oil
4 limes, each cut into 4 to 6 wedges
Fleur de sel
16 tablespoons (8 ounces) unsalted butter
cut into pats

Instructions:
1. Keeping the husks attached, peel them back in sections on each ear of corn, and remove the silk. Cover the exposed corn with the husk.
Soak the corn in cold water for 5 to 10 minutes.
2. Preheat one grate of a well-oiled charcoal or gas grill to medium-high and another to high.
3. Place the cilantro, lime juice, garlic, salt, and pepper in a small food processor or in a blender and pulse to combine. With the machine running, slowly drizzle in the oils. Alternately the pesto can be combined by hand. Set aside.
4. Place the corn, still covered by the husk, on the medium-high grate. Cook for 3 minutes, turn to the other side, and cook for 3 minutes.
Remove from the grill, peel back the husk, return to the high grate to mark and lightly char the corn on all sides, turning and jockeying between medium and high as need for 5 to 7 minutes total.
5. Remove the corn from the grill and brush generously with the pesto. Squeeze lime over the ears and sprinkle with fleur de sel. Serve with any remaining limes, and pats of butter on the side.
Grilled Shrimp Cocktail

Ingredients:
2 cups ketchup
2 tablespoons freshly grated horseradish root (see Note)
2 tablespoons high-quality bottled horseradish
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
2 medium shallots, peeled, and grated on a Microplane grater
8 cups water
1/4 cup kosher salt
2 tablespoons granulated sugar
2 lemons
4 garlic cloves, peeled, and grated on a Microplane grater
3 cups ice
24 (8–12-count) unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)
1/3 cup canola or vegetable oil
1/2 cup extra virgin olive oil
Juice of 2 lemons
1/4 cup minced chives
Kosher salt
Freshly ground coarse black pepper
2 lemons
each cut into 4 wedges for serving

Instructions:
Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate for at least 2 hours, but preferably overnight for the flavors to develop.
Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice.
For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Clip the feet off with a small pair of scissors.
Place the shrimp in the brine and refrigerate for 1 hour.
Preheat all grates of a well-oiled charcoal or gas grill to medium.
Remove the shrimp from the brine and lightly pat dry with paper towels.
In a bowl, toss the shrimp in the canola oil.
In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.
Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.
Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.
Ginger Risotto

Ingredients:
7 cups chicken stock
1 tablespoon olive oil
1 medium white onion, finely diced (about 1 1/2 cups)
1 tablespoon plus 2 teaspoons grated ginger
1 1/2 cups Arborio rice
1 cup white wine
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
Salt and freshly cracked pepper to taste

Instructions:
1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.
2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.
3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.
4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.
Mango Bread Pudding

Ingredients:
4 tablespoons salted butter
2 cups whole milk
1/2 cup heavy cream
1/3 cup sugar
2 teaspoons vanilla extract
2 teaspoons ground cardamom
1 teaspoon ground ginger
3 large eggs
2 large mangoes, pitted, peeled, and cut into 1/2-inch cubes, or two 10-ounce bags frozen mangoes, thawed
6 slices country bread, cut into 1/2-inch cubes (about 6 cups)
Whipped Cream or vanilla ice cream for serving

Instructions:
1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.
Scallop Ceviche

Ingredients:
1 pound bay scallops, quartered
1 cup (about 12 whole) cherry tomatoes, roughly chopped
2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
3/4 cup chopped fresh cilantro, plus additional for garnish
1 cup finely diced red onion (1/2 medium red onion)
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
Salt to taste
3 tablespoons finely shredded unsweetened coconut flakes

Instructions:
1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.
Caramelized Tomato Salad with San Simón Cheese

Ingredients:
2 cups olive oil
1 3/4 pounds cherry tomatoes, divided
1/2 cup sugar
2 large fresh thyme sprigs
1/3 cup Sherry wine vinegar
8 ounces San Simón cheese,* cut into 1/3-inch cubes
8 green onions, thinly sliced
Fresh chervil sprigs (for garnish)
16 toasted baguette slices

Instructions:
Preheat oven to 275°F. Place oil, 3/4 pound tomatoes, sugar, and thyme in 8 x 8 x 2-inch metal baking dish. Roast until tomatoes are very tender, about 2 1/2 hours. Cool caramelized tomatoes in oil. DO AHEAD: Can be made 2 days ahead; cover and chill. Bring to room temperature before continuing.
Using slotted spoon, transfer tomatoes to large bowl. Transfer 1 cup oil from tomatoes to medium bowl (reserve any remaining oil for another use). Add vinegar to oil in medium bowl; whisk to blend. Season dressing with salt and pepper.
Add 1 pound fresh tomatoes, cheese, and dressing to bowl with caramelized tomatoes; toss gently. Top with green onions and chervil. Serve with toasts.
San Simón_cheese, a smoked cheese shaped like a bell, is sold at natural foods stores, specialty foods stores, and latienda. com. Smoked Gouda can be substituted._