Bruschetta With Oven-Roasted Tomatoes And Fontina Cheese

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   1. Preheat the oven to 300 degrees F. Place a rack over a sheet tray. Scoop out the seeds of the tomatoes and place each half on a rack, cut side down. Roast until the tomatoes have shriveled and dried partially, about 1 1/2 hours. Keep the oven on. Toss the roasted tomatoes with the marjoram, balsamic vinegar, olive oil, salt and pepper.

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   3. Brush the bread slices with olive oil and toast or grill on both sides.

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   4. Place the fontina on the grilled bread and top with 2 to 3 tomato halves (one layer). Place on a baking sheet and heat through in the oven until the cheese has melted. Serve hot.

* Per serving · 4 servings · Values may vary.

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