Oven-Roasted Tomato and Chevre Bruschetta

“from Cooking Light and one of my favorite type of appetizers (and meal on more than one occasion).”
READY IN:
1hr 29mins
SERVES:
12
YIELD:
2 slices90
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Arrange tomatoes, skin side down, in a single layer of a jelly roll pan coated with cooking spray. Sprinkle evenly with sale; coata lightly with cooking spray. Bake for 2 hours. Turn oven off; cool tomatoes in closed oven for at least 1 hour. Remove from baking sheet.
  3. Preheat oven to 400 degrees.
  4. Arrange bread slices on a single layer on a baking sheet; brush evenly with oil. Bake at 400 degrees for 14 minutes or until toasted. Rub each slice with cut sides of garlic; discard garlic. Spread about 1 tsp cheese on each bread slice; top each serving with 1 tomato half. Sprinkle each serving with about 1/2 tsp basil.

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