As I am getting ready for a new week after returning from a work conference, I wanted to hurry up and try out a new recipe. This balsamic roasted tomato recipe was inspired from an appetizer I tried at Bazbeaux while at a conference in Indianapolis.
I have found my new favorite way to eat tomatoes. The balsamic vinegar and the acidity of the tomato just goes well together. I hope you enjoy this quick easy recipe that you can make for a party, snack, or an appetizer for a romantic dinner.
INGREDIENTS:
1 lb of roma or vine tomatoes
sliced mozarella
sliced Italian or French bread
basil
balsamic vinegar
olive oil
salt to taste
INSTRUCTIONS:
Preheat oven to 280 degrees. Slice the tomatoes at least 1/4 inch thick. Place on a cookie sheet already grease with olive oil. Sprinkle salt, olive oil and place in the oven until it has been roasted, then splash some balsamic and continue to cook until roasted.
Slice Italian or French bread, brush olive oil and toast on a pan. Slice the mozarella about 1/4 inch.
Once bread is toasted, place on a plate, top it with the mozarella, roasted tomatoes, basil, splash the balsamic vinegar and olive oil.
If you happen to visit Indianapolis, make sure you go check out Bazbeaux. They are the multi-year winner People’s Choice Award in the Indianapolis Monthly-magazine. I enjoyed the appetizer as well as the food the pizza I ordered, the TCHOUPITOULAS. You will not be disappointed!
A very easy recipe to follow and make at home. Leave me a comment when you try this recipe. -Lily
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