This is super simple and very delicious! I ate it 2 nights in a row when I first made it and am serving it for an appetizer this week at a dinner party.
1 pound Grape or Sugar Plum Tomatoes (I get the organic ones from Trader Joe's)
1 Tbs EVOO
dash of salt
freshly ground black pepper
basil (chopped if fresh, you can also use dried)
3/4 cup parmesan cheese, shredded
1-2 Tbs. GOOD traditional balsamic (not the junk you buy in a department store, if you want this recipe to rock, spend the cash at a fancy balsamic/olive oil tasting room. It should be sweet, thick, and almost syrup-like in consistency)
french baguette or italian bread, sliced and lightly toasted (you can use gluten-free breads!)
baking sheet
mixing bowl
large spoon
spatula
Directions:
Preheat oven to 450 degrees Fahrenheit.
Halve the tomatoes lengthwise and place in a mixing bowl, add EVOO and gently stir until all tomatoes are covered. Place tomatoes on the baking sheet cut side up and bake for 10-15 minutes or until they've begun to shrink and soften. Set bowl aside. Take baking sheet out of the oven and let cool for 3-5 minutes. Put tomatoes back into the mixing bowl and add balsamic, salt, pepper, and basil. Sprinkle toast slices with parmesan cheese and spread mixture on toast. Top toasts with a sprinkle more of parmesan, freshly ground black pepper, and a dash of balsamic, if you like.
Enjoy! Makes a great light appetizer for 4 people.
1 pound Grape or Sugar Plum Tomatoes (I get the organic ones from Trader Joe's)
1 Tbs EVOO
dash of salt
freshly ground black pepper
basil (chopped if fresh, you can also use dried)
3/4 cup parmesan cheese, shredded
1-2 Tbs. GOOD traditional balsamic (not the junk you buy in a department store, if you want this recipe to rock, spend the cash at a fancy balsamic/olive oil tasting room. It should be sweet, thick, and almost syrup-like in consistency)
french baguette or italian bread, sliced and lightly toasted (you can use gluten-free breads!)
baking sheet
mixing bowl
large spoon
spatula
Directions:
Preheat oven to 450 degrees Fahrenheit.
Halve the tomatoes lengthwise and place in a mixing bowl, add EVOO and gently stir until all tomatoes are covered. Place tomatoes on the baking sheet cut side up and bake for 10-15 minutes or until they've begun to shrink and soften. Set bowl aside. Take baking sheet out of the oven and let cool for 3-5 minutes. Put tomatoes back into the mixing bowl and add balsamic, salt, pepper, and basil. Sprinkle toast slices with parmesan cheese and spread mixture on toast. Top toasts with a sprinkle more of parmesan, freshly ground black pepper, and a dash of balsamic, if you like.
Enjoy! Makes a great light appetizer for 4 people.
No comments:
Post a Comment