28 November, 2014
Baked Stuffed Tomato Crostini
What can I say about this… You HAVE to try it!
I made these for Thanksgiving this year and they were disappearing off the tray before I could get them on the toasts. So although I have them pictured here on toast, they were clearly a hit on their own.
What is nice about this recipe is that all the parts can be made a head of time. I took this to my mothers. I placed each component in a plastic bag, for easy clean up, then assembled and baked them at her house.
What You Need:
5 Golf Ball Sized Tomatoes
1 Cup Bread Crumbs
3 Garlic Cloves
1/2 Cup Chopped Parsley
1-2 Tablespoons Olive Oil
Salt and Pepper To Taste
What To Do:
Preheat oven to 350 degrees. Slice the french bread and drizzle generously with olive oil. Place on lined cookie sheet and toast until golden brown. Remove the bread from the oven and run with a garlic clove. Once they are cool they can be stored in a zip lock bag.
For the Tomatoes; Slice each tomato in half. Carefully squeeze out all the pulp and reserve it in a bowl. Sprinkle with salt and place cut side down on a paper towel to drain of the excess water. ( about on hour or over night).
Mix the crushed garlic, bread crumbs, paprika, chopped parsley, salt and pepper. You want the mixture to be clumpy but not to wet. (This can also be made the day before.)
Stuff each tomato with the bread crumbs and place in the oven. Bake for about 20 minutes or until the tomatoes are soft.
Take the tomato pulp and add some crushed garlic and salt. Spread a small amount onto each toast, top with a tomato, sprinkle with a little parsley for color and enjoy.