Chris' Recipes

Bon Appetite!

Roasted Tomato & Mozzarella Crustini’s

Written By: Chris - May• 27•14

Tomatoes are one of those ingredients that Bill likes, but also may not like depending on how they are prepared.  He would rather not have them cold on a salad, but enjoys them just about any other way.  I love them plain and eat them raw; I like them cooked, sun dried and packed in oil, in sauces and such, but mostly oven-roasted, which is a great way to coax out flavor!  Whether you refer to a tomato as a fruit or a vegetable, a tomato is a nutrient-dense, super-food that most people should be eating more of. They are a rich source of vitamins A and C and folic acid and contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein. We eat them mostly because I love them!

While hosting a wine dinner recently, I prepared some crustini’s with homemade mozzarella and fresh basil. I decided to roast the tomatoes for a different type of appetizer and they turned out delicious! Keep in mind that because tomatoes vary, the roasting time also may vary so be sure to check them as they are roasting every once in a while to monitor their progress to your liking!

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Ingredients: 

Roma Tomatoes
French Baguette, sliced and drizzled with Olive Oil, then toasted
Garlic Cloves, to rub on toasted crustini
Mozzarella Cheese, sliced
Fresh Basil, julienned
Good Balsamic Vinegar (or reduced to make it thicker)
Extra Virgin Olive Oil
Salt & Pepper, to taste 

Preheat the oven to 300

Spray a baking dish with non-stick cooking spray or rub with oil.

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Cut tomatoes in half horizontally, then use a sharp knife to remove the stems and your fingers to dig out the seeds and discard.

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Lay on a baking dish that is large enough so that the tomatoes are not too crowded, as you want room between them for the moisture to escape. This helps concentrate the flavors.

Place them cut side up and drizzle the tomatoes with good olive oil and season with salt and pepper.

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Bake for two to three hours, or until the tomatoes are completely softened and wilted, and drying up to your liking. Depending on the tomatoes, they may take two hours, but may take a bit longer to cook.  Mine cooked for three hours.

Serve warm or at room temperature.  Stack the tomato and cheese on the toasted sliced baguette.  Top with fresh basil and drizzled olive oil and balsamic.  Season with salt & pepper.

Enjoy!
Cheers!
~Chris

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