A hot and hearty appetizer that is easy to make and packs big presence. I developed it with bakery breads and fresh mozzarella in mind. Everything is laid out for guests to layer the breads as they like. —michelle lee
aged balsamic vinegar
extra virgin olive oil
country dijon mustard (a grainy mustard)
red pepper flakes (adjust to taste)
fresh basil, chopped (or 1/4 tsp. dried)
garlic cloves, minced
In This Recipe
Preheat the oven to 400 degrees.
Chop clean tomatoes, roughly to medium and large pieces, removing core and most seeds as you chop. Place chopped tomatoes in a baking dish. I use the cast iron dish that I serve the spread in.
In a separate bowl, combine remaining ingredients to make a dressing. Whisk and pour over tomatoes. Mix dressing through the tomatoes. It doesn't look like enough dressing before the roasting, but the tomatoes cook down and release more juices.
Roast uncovered for 1 hour. The recipe liquefies as it roasts and the tomatoes cook down significantly
Once roasted, any tomatoes that are too large can be cut up a bit for good spooning onto bread. I serve the tomatoes in the roasting dish with a spoon and place with sliced baguette or garlic bread on a big wooden cutting board with fresh mozzarella. It makes a nice presentation. Guests can create their own layered appetizers and eliminate the cheese if desired.