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
- Ingredients:
- 8
- Yields:
-
2 slices90
- Serves:
- 12
ingredients
- 12 plum tomatoes, halved lengthwise
- cooking spray
- 1⁄2 teaspoon kosher salt
- 24 (1/2 inch) French baguettes, sliced diagonally
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, halved
- 1⁄2 cup soft fresh goat cheese
- 3 tablespoons basil, fresh, thin sliced
directions
- Preheat oven to 350 degrees.
- 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.
- Preheat oven to 400 degrees.
- 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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Reviews
-
This is the bruscetta recipe I've been searching for. I don't like bruscetta with raw vegetables. I sprinkled the tomatoes with minced garlic and raw onions, poured about 2 Tbsp marsala and juice of one lime into the dish, sprinkled with salt and baked. Then I cooled it and drained off the excess liquid. A lot of tomatoes cooked down to only 1-2 cups of bruccetta, so be aware of that. But it is awesome. Mince some basil, sprinkle with some cheese, and you won't want to wait for the bread to toast!
