Roasted Tomatoe And Goat Cheese Baguettes With Parsley Aioli Recipes

Steps:

• Drain tomatoes, reserving 3 tablespoons of oil., In a small skillet, heat reserved oil, tomatoes and garlic over medium-high heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are heated through. To serve, place cheese on a serving plate. Pour tomato mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.

Steps:

• Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

Steps:

• 1. Preheat broiler 2. Place tomato slices and bell pepper on a baking sheet lined with foil. Broil 10 mins or until bell pepper is charred. Cut the bell pepper crosswise into thin strips. 3. Place baguette halves cut sides up on baking sheet. Broile 2 mins or until lightly toasted 4. Arrange tomato slices in a single layer on cut side of bottom half of toasted baguette. Top tomato slices with goat cheese and pepper strips. 5. Spread parsley aioli on top half of toasted baguette. Top pepper strips with top half of baguette. Cut crosswise into 4 equal portions