A flavorful appetizer, light lunch, or perfect side to a favorite Italian entree, this roasted tomato ciabatta does not disappoint.
Ingredients
Oven Roasted Tomatoes:
- 6 plum tomatoes, halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 large garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Topped Ciabatta:
- 1 La Brea Bakery Ciabatta Loaf
- ½ cup pesto
- Rosemary sprigs
- ¼ cup Parmesan cheese, freshly grated
Preparation
Oven Roasted Tomatoes
- Heat oven to 450°F.
- Arrange the tomatoes on a sheet pan, cut side up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast until the tomatoes are concentrated and beginning to caramelize, 25 to 30 minutes. Serve warm or at room temperature.
Topped Ciabatta
- Top the ciabatta with pesto, and oven-roasted tomatoes. Bake in the oven for 8 to 10 minutes.
- Top with rosemary sprigs and Parmesan. Cut and serve.
