Tomato Rounds
"I saw a version of this recipe in SL originally. This appetizer is super simple, and very impressive. I adapted it to a more subtle taste, and to give considerable contrast. The original spices took away from the wonderful flavor of ripe roma tomatoes. I think the contrast of bright red tomatoes, and white cream cheese is pleasing to the eye; and the contrast in flavors between sweet ripe roma's, and garlicky cream cheese spread is fun for your mouth. Also the contrast in textures works well."
- Ready In:
- 28mins
- Ingredients:
- 10
- Yields:
-
20-30 appetizers
ingredients
- 1 slender French baguette
- 5 tablespoons olive oil, seasoned with
- garlic salt
- 1 (8 ounce) package cream cheese (or alike)
- 6 -7 ripe roma tomatoes
-
seasonings of your choice
- garlic
- basil
- sage, anything that is a complementary flavor
- parmesan cheese
- fresh basil leaf, garnish
directions
- Turn on broiler, with rack at 6-8" Set out cream cheese to soften Slice roma's to desired thickness.
- I do approx. the same thickness as my baguette rounds to make a nice, hearty appetizer.
- Toasts: Slice baguette into 1/4" thick rounds, and place on an ungreased, good cookie sheet (something like Airware, for even toasting)
- Pour olive oil into small dish and stir in desired amount of garlic salt (can be ommitted) Using, preferably, a pastry brush, dress each round w/olive oil mix. (You can use a paper towel wrapped over a couple fingers if you don't have a pastry brush.)
- Place cookie sheet under broiler, and keep a close watch. Estimate 2 minutes for toasting, but these can burn quickly. So use your eyes to know when they're ready to come out of the oven.
- Spread: Mix softened cream cheese with seasonings. I usually do a garlic-herb blend or I have a garlic spread mix from Costo that works great. Mix in desired amount of parmesan cheese.
- It usually only takes a little; remember you don't want to compete with the flavors of the roma's Assemble: Spread cream cheese mixture on toasts, and top with tomato slice.
- Tuck in a basil leaf for garnish. I have also used a little parley instead of basil.
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RECIPE SUBMITTED BY
Caseylaine
Denton, TX.
Hello. I, like many of us, once aspired to be a chef..but later realized I wanted to keep it as my passion, instead of making it "work". Currently I live in Houston with my homecookin guinea pig, Walker. I work in recruiting by day, and enjoy many hobbies outside of work such as gardening, cooking, volunteer work, golf and enjoying the houston nightlife. My advice as a cook is don't be scared to go outside of the "norm" every once in a while, you just might find something you've been missing! I always try to shop by a list, but I also always leave room for one new ingredient. Stuff you see all the time and wonder what it's for or what it tastes like, particularly different fruits and veggies and sauces and marinades. Usually if you buy it, you can "google up" a recipe later on. I'm a frugal shopper and love finding "more bang for your buck" kind of recipes; but we also try to eat meats and produce that is free of hormones and chemicals. I freeze a lot so that we dont waste food, since there's only two of us, and I also will recycle last nights food into tonights.
