Page Links

PhotobucketPhotobucket photo Navigation-07_zpsd1f5c3aa.pngPhotobucketPhotobucket
 border=

8.17.2011

Tomato, Roasted Garlic, and Parmesan Crostinis



We have had a rough year in our garden... we lost about 2/3 of our tomatoes to hornworms... trust me that is a critter you do not want to find in your garden in 24 hours they wiped out most of our plants!


With what we have left... this is one of many things we have been making with them and our fresh basil.

I think this is my favorite quickie side dish/appetizer... or even light meal.

My husband and I started obsessively eating different variations of this dish about 2 years ago after I saw something similar on Giada. We have done so many things, fresh basil, roasted garlic, prosciutto, fresh mozzarella, roasted red peppers.... You can play with so many Italian ingredients and it always comes out amazing, fresh, and light!

Tomato, Roasted Garlic, and Parmesan Crostinis

Ingredients:
Crusty artisan bread sliced  ( I used a French Baguette)
EVOO
2 tomatoes sliced
1 bulb of garlic roasted
Freshly grated parmesan cheese (or a slice of fresh mozzarella... or both!)
Fresh Basil Leaves for topping



Directions:
Pre heat oven to 400

Drizzle your bread slices with evoo on both sides. Bake till they are just lightly toasted and crusty on the outside.

Spread roasted garlic on your toasted bread.




Top with a tomato slice.


Then some cheese....


Then pop it under the broiler watching carefully not to burn. You just want to melt your cheese.

Then top it with some fresh basil leaves and enjoy! SOOO GOOD

4 comments:

  1. YUM! Those look and sound delicious. I was making a raw version of these last week -- just leaving out the roasting and the parmesan...but I'm sure it's way better that way. Just something about fresh tomatoes that beg to be eaten as naturally as possible.

    Sorry to hear about your tomato crop. Seems like tomatoes are one of the toughest plants to master. We lost our crops the last few years to drought and blight. Neither of them was fun. The blight also took all our plants (around 50 of them) in about 24 hours. And just as our tomatoes were starting to turn. So not fun! Have ours growing under a roof this year which is working pretty well so far!

    I'd love to have you pop by on Fridays to the Garden Life linky and share your recipes like this -- they're just what I was looking for when I mentioned garden fresh recipes :)

    ReplyDelete
  2. Your poor tomato crop! That's awful! I'm still waiting for mine to ripen...hope I get to them first. This dish looks GREAT!

    ReplyDelete
  3. Our tomatoes were terrible this year, but not b/c of hornworms. We have no idea why. The tomatoes you did get, wow, they look wonderful!!!!

    ReplyDelete
  4. We ended up picking all of our green ones last night and are bringing them inside to ripen... Those freaking hornworms are terrible. We got rid of them once only to find them again last night. They are 3-4 inches long.... give me the heebee jeebies (spelling?lol)

    ReplyDelete

I love your comments and any feedback. Please let me know what you think!