I created this heavenly appetizer using these home oven roasted sundried tomatoes OR the puree, cheese and herbs. I think you will enjoy serving them and believe me, your guests will think you picked them up at the local specialty shop!
Baguette with Roasted Tomatoes
Slice baguette in approx. 1 1/2″ slices,
place on cookie sheet or pizza pan.
Spread with a thin coating of the roasted tomato pesto, then cheese cut to fit the bread and top with sliced fresh basil.
Broil just until cheese (provolone or munster work well) begins to melt.
Cool slightly and serve.
Slice baguette in approx. 1 1/2″ slices.
Spread with a layer of soft cream cheese, then sliced roasted tomatoes at room temperature.
Sprinkle with chopped fresh basil, or whatever herb you desire.
Click HERE  for the easy to follow tutorial to make your own oven-roasted aka sun-dried tomatoes and puree.
Make them while their in season and freeze for use all year long.
Recipe copyrighted by Carrie Groneman, A Mother’s Shadow, 2013
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