Roasted Tomato Bruschetta with Yogurt Cheese
- 6 plum (Roma) tomatoes (about 1 pound), halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons dried oregano
- 2 cloves garlic, finely minced
- Kosher or sea salt
- 12 baguette slices, cut on the diagonal about 1/2 inch thick
- 3/4 cup yogurt cheese (see Notes)
- Fresh basil leaves, for garnish
- Preheat an oven to 300F.
- Put the tomatoes cut side up in a shallow baking dish just large enough to hold them in a single layer.
- Drizzle with the olive oil.
- Season with the oregano, crumbling the dried herb between your fingers to release its fragrance.
- Dot the tomatoes with the minced garlic and season with salt.
- Bake until the tomatoes are very soft and beginning to caramelize but still hold their shape, 2 to 3 hours, depending on their size and ripeness.
- Using a pastry brush, baste the tomatoes with any pan juices--the tomatoes may not release much--every 45 minutes or so.
- Let cool slightly.
- The tomatoes are best warm, not hot.
- Preheat a broiler or toaster oven.
- Place the baguette slices on a baking sheet and toast on both sides until golden brown.
- Spread one side of each toast with 1 tablespoon yogurt cheese.
- Top with a warm roasted tomato half.
- (You can halve the tomatoes lengthwise first so they cover more of the toast surface.)
- Garnish with the basil leaves and serve immediately.
tomatoes, extravirgin olive oil, oregano, garlic, kosher, baguette, yogurt cheese, fresh basil
Taken from www.cookstr.com/recipes/roasted-tomato-bruschetta-with-yogurt-cheese (may not work)