Roasted Tomato with Parmesan Crostini

Roasted Tomato and Parmesan Crostini

makes 24 bite-sized servings

This recipe is from our “Simple Snacks” episode of Double Take Diets.

Ingredients:

1/3 cup balsamic vinegar
olive oil (to drizzle)
12 roma tomatoes (sliced into thirds lengthwise)
Block of parmesan cheese (thickly shave off about 1 cup)
Kosher salt (for seasoning)
6 piece of a dense gluten free bread (we use Rice For Life- sold in most grocery stores).
1/4 cup olive oil (for brushing)
Kosher salt and pepper (to season)

Preparation:

Topping-

Preheat oven to 450º.
Line a baking sheet with parchment paper.
Cut roma tomatoes into thirds lengthwise and place on baking sheet, evenly spaced.
Drizzle olive oil and balsamic vinegar onto each tomato slice evenly.
Salt and pepper each tomato.
Place baking sheet into the preheated oven for 45 minutes.  Take out and let cool (you can also make this a day ahead, refrigerate and serve cold).

Crostini-

Preheat oven to 300º.
Place the six slices of bread onto a baking sheet.
Lightly brush the top of each slice with olive oil.  Sprinkle each piece with salt and pepper.
Place into the oven for about 5 to 10 minutes to lightly toast the bread.

Assemble-

Cut the toasted bread into fourths on a diagonal.
Place the toasted points onto a serving platter.
Top each crostini with one roasted tomato and a couple pieces of shaved parmesan.  Make sure it will be easy to eat!

Half this recipe and serve in conjunction with the Salmon and Herb Cheese Crostini at your next party!

Roasted Tomato and Parmesan Crostini

Ingredients:

1/3 cup balsamic vinegar
olive oil (to drizzle)
12 roma tomatoes (sliced into thirds lengthwise)
Block of parmesan cheese (thickly shave off about 1 cup)
Kosher salt (for seasoning)
6 piece of a dense gluten free bread (we use Rice For Life- sold in most grocery stores).
1/4 cup olive oil (for brushing)
Kosher salt and pepper (to season)

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