Bruschetta With Oven-Roasted Tomatoes And Fontina Cheese

• 12 to 14 plum tomatoes, cut in half lengthwise
• 1 teaspoon crumbled dried marjoram
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil (plus additional for brushing the bread)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground pepper, or to taste
• 24 3/4-inch-thick slices French bread, cut on the diagonal
• 24 thin slices fontina cheese (about 6 ounces cheese)

1. 1. Preheat the oven to 300 degrees F. Place a rack over a sheet tray. Scoop out the seeds of the tomatoes and place each half on a rack, cut side down. Roast until the tomatoes have shriveled and dried partially, about 1 1/2 hours. Keep the oven on. Toss the roasted tomatoes with the marjoram, balsamic vinegar, olive oil, salt and pepper.
2. 3. Brush the bread slices with olive oil and toast or grill on both sides.
3. 4. Place the fontina on the grilled bread and top with 2 to 3 tomato halves (one layer). Place on a baking sheet and heat through in the oven until the cheese has melted. Serve hot.

tomatoes, marjoram, balsamic vinegar, extravirgin olive oil, salt, freshly ground pepper, bread, thin slices fontina cheese

Taken from www.epicurious.com/recipes/member/views/bruschetta-with-oven-roasted-tomatoes-and-fontina-cheese-1275750 (may not work)