Roasted Vine-Ripened Roma Tomato Bruschetta
These simple bruschetta can be put together in a few minutes once the tomatoes have been slow-roasted. Lovely for an impromptu gathering or a quick lunch.
Traditionally, I would brush sliced french bread with olive oil and toast in the oven until golden before scraping a peeled garlic clove on the toasted bread.
This time I opted for a quicker method and toasted the bread in the toaster before spreading it with amazingly good creamy blue cheese and topping it with a delectable roasted vine-ripened tomato and a sprinkling of fresh basil.
Traditionally, I would brush sliced french bread with olive oil and toast in the oven until golden before scraping a peeled garlic clove on the toasted bread.
This time I opted for a quicker method and toasted the bread in the toaster before spreading it with amazingly good creamy blue cheese and topping it with a delectable roasted vine-ripened tomato and a sprinkling of fresh basil.
Ingredients:
Preparation:
Toast bread and after it has cooled, spread with creamy blue cheese, or other strong cheese. Top with roasted tomatoes and chiffonade of basil and serve with a sprig of basil for garnish.
Yield: 2 servings
5 WEIGHT WATCHERS POINTS PLUS PER SERVING
- 2 Slices french or sourdough bread (4 Points Plus)
- 2 Roasted tomatoes (4 halves) (3 Points Plus)
- 1 ounce of creamy blue cheese or goat cheese (1/2 ounce for each piece of bread) (3 Points Plus)
- Fresh basil, sliced into strips "Chiffonade"
Preparation:
Toast bread and after it has cooled, spread with creamy blue cheese, or other strong cheese. Top with roasted tomatoes and chiffonade of basil and serve with a sprig of basil for garnish.
Yield: 2 servings
5 WEIGHT WATCHERS POINTS PLUS PER SERVING
©2011 Laura Delanty, Wife With A Knife - All Rights Reserved