Roasted Pomodoro Crostini with Goat Cheese

This recipe uses:

D'Italiano® Thick Slice Bread

Original or 100% Whole Wheat

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Makes 24 appetizers.


6 ripe plum tomatoes
1/4 cup (50 ml) olive oil, divided
1 tbsp (15 ml) chopped fresh rosemary
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) freshly ground pepper
6 slices D’Italiano® Thick Slice Bread, Original or 100% Whole Wheat
3/4 cup (175 ml) crumbled goat cheese


Cut tomatoes in half lengthwise and gently squeeze out excess seeds. Place cut side up on a parchment-lined baking sheet. Drizzle with 1 tbsp (15 ml) olive oil and sprinkle with 1 tbsp (15 ml) chopped rosemary, salt and pepper. Roast in 400°F (200°C) oven for about 1 hour or until some juices have evaporated and tomatoes begin to brown on the bottom. Remove from oven and cool slightly. Brush both sides of bread slices with remaining olive oil. Cut into quarters and broil on baking sheet for about 1 minute on each side or until lightly toasted. Cut each roasted tomato in half lengthwise and arrange 1 piece on each toasted crostini. Sprinkle each with about ½ tbsp (7 mL) goat cheese. Broil just until cheese melts, about 1 minute.

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