Ingredients
- 10 whole Roma Tomatoes, Cored
- 2 cloves Garlic, Minced
- 1 tablespoon Olive Oil
- 1 teaspoon Balsamic Vinegar
- 8 whole Fresh Basil Leaves, Torn
- Salt and Pepper, to taste
- 1 loaf Ciabatta Bread
- 1/4 cups Olive Oil
- 1/2 cups Sharp White Cheddar, Shredded
Preparation
Step 1
Preheat oven to 450°F.
Prepare tomatoes by slicing them in quarters length-wise and removing all of the seeds. If the tomatoes are still pretty wet, pat them dry with a paper towel then continue to chop them. Put tomatoes, garlic, 1 tablespoon extra-virgin olive oil and vinegar in a bowl and mix. Add chopped basil. Add salt and pepper to taste.
Slice bread on a diagonal into about ½” thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Toast 3-4 minutes or until it is just barely golden brown. Remove pan from the oven and spoon a bit of the tomato mixture on top of the toasts. Sprinkle with cheese and return to the oven until the cheese is melted, bubbly and golden in color.