You must be logged in to post a review.
A traditional Italian summer appetizer.
Preheat oven to 350 F.
In a bowl, combine the cherry tomatoes, 1/3 cup olive oil, salt and pepper and toss well. Transfer tomatoes to a deep, oven-safe casserole dish and bake until the tomatoes have collapsed and released their juices; about 30 minutes. Remove from the oven and let them cool to room temperature.
Heat a grill pan over medium heat. Slice the bread into 1/4-inch thick slices. Pour the 3 tablespoons of extra-virgin olive oil into a small bowl. Use a pastry brush to brush each side of the bread with a thin coating of olive oil. Grill the bread for 3-4 minutes on each side, or until visible grill marks appear. Remove to a serving platter or serving board. Rub one side of the bread slices with the cut garlic cloves. Spoon the roasted cherry tomatoes onto each slice of bread and garnish with the ribbons of fresh basil. Serve at room temperature.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!