Roasted Heirloom Tomatoes in Fontina
- 1 1/2 pounds ripe tomatoes, diced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, chopped
- 2 teaspoons thyme, chopped
- salt and pepper to taste
- 1 cup fontina, shredded
- 1 small loaf of bread such as a ciabatta or a baguette, torn or sliced
- This recipe is vegetarian
- Produce
- Garlic (2 cloves)
- Thyme (2 teaspoons)
- Tomatoes, ripe (1 1/2 pounds)
- Condiments
- Balsamic vinegar (1 tablespoon)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and pepper (1)
- Bread & Baked Goods
- Loaf of bread, small such as (1)
- Dairy
- Fontina (1 cup)
Preparation
Read recipe preparation on closetcooking.com
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Published September 23, 2011 (1 year ago).
40 people saved this recipe.
