Roasted Cherry Tomato Triscuit Cups

Photo by Jillian H.

PREP TIME

105

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

105

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    Triscuit Rosemary and Olive Oil Crackers (from one 9 ounce box)

  • 1

    tablespoons extra virgin olive oil

  • 3

    tablespoons freshly grated Parmesan cheese

  • Roasted Cherry Tomatoes (recipe follows)

  • 24

    tiny sprigs fresh thyme, optional for serving

  • Roasted Cherry Tomato Sauce

  • 24

    cherry tomatoes, (from 10.5 ounce package)

  • 2

    cloves garlic smashed

  • 2

    tablespoons olive oil

  • 1 1/2

    teaspoon balsamic vinegar

  • 1

    teaspoon fresh thyme leaves

  • 1/2

    teaspoon brown sugar

  • 1/4

    teaspoon coarse salt

Directions

1. Preheat oven to 400°. Fill a 9-by-13-inch pan halfway with warm water. Add Triscuit Crackers in 2 batches and soak, turning twice until just soft, about 2 minutes, no more than 3 minutes. Oil two 12 cup (or one 24 cup) mini muffin tins and press a softened Triscuit into each cup, pressing and molding any cracks together. Sprinkle each with cheese. Bake until firm and slightly more golden, about 25 minutes. 2. Fill each cup with a roasted cherry tomato, and drizzle a little sauce over top of each one. Serve garnished with thyme, if desired. Serve immediately. Tomatoes: 1. Preheat oven to 325º. Arrange tomatoes and garlic in a non-reactive 9x5- inch baking dish (loaf pan). Whisk together olive oil, vinegar, thyme, sugar, and salt. Drizzle over tomatoes and garlic. 2. Bake until tomatoes are wilted and caramelized, about 40-45 minutes. Let cool. Store cooled tomatoes and juices in an airtight container in refrigerator for up to 5 days.

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