Saturday, September 6, 2008

Corinne's Roasted Tomato and Onion Appetizer

Print Friendly and PDF
It is such a treat going to Corinne's when I visit Bainbridge, as she always cooks something wonderful to eat. On my last trip there, she made the most delicious and succulent oven-roasted tomatoes and onions, drizzled with olive oil and sprinkled with chopped fresh basil. She served the roasted veggies on top of toasted slices of peasant bread with a creamy cheese spread. It was excellent! I begged for the leftovers.


2 large Walla Walla onions, thickly sliced
2 T extra virgin olive oil
12 ripe plum tomatoes, halved lengthwise with insides scooped out
3/4 lb. fresh ricotta (sold in specialty deli sections) or feta, fresh mozzarella, stilton, soft cream cheese
1/2 cup slivered fresh basil
Toasted peasant bread

Preheat oven to 425 degrees. Arrange onion sices in single layer on 2 baking sheets, brush both sides with olive oil and bake 25 min., turning after 15 min. until golden brown. Place tomatoes in 2 shallow pans, cut side up, and brush cut side with olive oil. Roast for 25 min. at 425 degrees until centers are soft. Reduce heat to 300 degrees and continue to roast until more dried out, approx. 20-30 min. longer. Spoon cheese in the middle of a large platter and surround cheese with onions and tomatoes. Season with salt and pepper. Drizzle additional olive oil. Sprinkle with basil, and serve with toasted bread.

No comments: