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Slow-Roasted Tomato and Cheddar Crostini
Servings:
Makes 18 as an appetizerPrep Time:
15 minutesCook Time:
25 minutes
Ingredients
5 vine-ripened tomatoes, cut into 1/2"-thick slabs
5 shallots, peeled and halved
2 Tbsp. extra-virgin olive oil
1 tsp. minced thyme
1/2 tsp. sugar
Salt and pepper
1 Tbsp. chopped capers
1 Tbsp. minced parsley
18 thin slices baguette, toasted
Shaved cheddar cheese, for garnish
Directions
1. Heat oven to 450 degrees. Add tomatoes, shallots, olive oil, thyme, and sugar and toss to combine. Season with salt and pepper to taste and transfer to a foil-lined baking sheet. Roast until caramelized, 20 to 25 minutes.
2. Chop and combine with capers and parsley. Spread over toasted bread slices and top with cheddar.
Source: Hannaford fresh Magazine, January - February 2017
Nutrition
| Nutritional Facts | |
| Servings | Makes 18 |
| Base Nutrients | |
| Calories | 60 kcal (3%) |
| Calories from Fat | 18 kcal (0%) |
| Total Fat | 2 g (3%) |
| Saturated Fat | 1 g (3%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 70 mg (3%) |
| Total Carbohydrates | 8 g (3%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 2 g (3%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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