Roasted Heirloom Tomatoes On Multigrain Baguette

1. 1

   Preheat oven to 350F. Wash tomatoes, basil, and pat dry. Roughly chop basil and reserve for garnishing appetizer. Using a sharp knife, cut along the natural lines of the heirloom tomato to create disc-shaped pieces. Transfer to roasting pan lined with a silpat and repeat with all tomatoes.

2. 2

   Dress tomatoes with olive oil (to taste) and salt and pepper. Roast in oven for 10 minutes or until tomato has reduced and rendered its juices. Skins should be wrinkly, but not burnt.

3. 3

   Meanwhile, using a bread knife, cut baguette on a diagonal to create as much surface area as possible.

4. 4

   Dress baguette in tomatoes and plate. Drizzle with olive oil and sprinkle with coarsely chopped basil. Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.