Oven-Roasted Tomato and Chevre Bruschetta |
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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 8 |
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from Cooking Light and one of my favorite type of appetizers (and meal on more than one occasion). 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:
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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