Crostini with oven-roasted tomatoes Source: Course: Appetizers Cuisine: Italian Food Group: Vegetable Serves: 6 |
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Ingredients
| 3 pound(s) roma tomatoes, cut in half seeds squeezed out & membrances removed |
| 6 clove(s) garlic, minced |
| 1 teaspoon(s) dried oregano |
| 1/4 cup(s) olive oil |
| pinch salt |
| freshly grounded pepper |
| 1 teaspoon(s) sugar |
| 1 loaf(s) of your favorite bread |
| soft goat cheese or mascarpone cheese |
| 1 clove(s) garlic |
Instructions
Preheat oven to 300. In a 11 x 14 inch baking pan, place tomatoes cut side up. Top with garlic, oregano, olive oil, salt, pepper and sugar. Roast uncovered for 3 hours or longer until tomatoes are very soft and slightly browned. To prepare bread: slice the loaf of bread and toast in a toaster or grill. Rub one side with a clove of raw garlic. Top toasted bread with soft goat cheese or mascarpone and a roasted toasted tomato. Note: The oven-roasted tomato mixture may be served with pasta. |
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