Oven-Roasted Tomato And Chèvre Bruschetta

1. 1

   Preheat oven to 350u00b0.

2. 2

   Arrange tomatoes, skin side down, in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle evenly with salt; coat lightly with cooking spray. Bake at 350u00b0 for 2 hours. Turn oven off; cool tomatoes in closed oven at least 1 hour. Remove tomatoes from baking sheet.

3. 3

   Preheat oven to 400u00b0.

4. 4

   Arrange bread slices in a single layer on a baking sheet; brush evenly with oil. Bake at 400u00b0 for 14 minutes or until toasted. Rub each bread slice with cut sides of garlic; discard garlic. Spread about 1 teaspoon cheese on each bread slice; top each serving with 1 tomato half. Sprinkle each serving with about 1/2 teaspoon basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.