2 lb cherry tomatoes, trimmed
3 tbsp olive oil
¼ cup olive oil
1 tsp Italian seasoning
8 oz herbed cream cheese, prepared, at room temperature
1
sourdough bread, or loaf of your choice, sliced
salt and ground black pepper, to taste
To serve:
basil leaves, torn
parmesan cheese, powdered or grated
olive oil
Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
In a mixing bowl, combine tomatoes, 3 tablespoons of oil, and Italian seasoning.
Season with salt and pepper, then toss to coat. Spread out onto a lined baking sheet and roast for 30 minutes or until slightly blistered but still retains its shape.
When tomatoes are about 10 minutes away from being done, brush your sourdough bread or loaf slices with olive oil, then season with salt and pepper.
Spread out the bread on a baking sheet and toast under a broiler for a few minutes until crisp and golden.
Assemble by spreading roughly 2 tablespoons of herbed cream cheese onto the bread, then top and spread roughly 2 tablespoons of tomatoes.
Garnish with torn basil leaves and parmesan cheese then drizzle with olive oil before serving.
Sugar: 4g
:
Calcium: 42mg
Calories: 291kcal
Carbohydrates: 37g
Fat: 13g
Fiber: 2g
Iron: 3mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 2g
Potassium: 323mg
Protein: 8g
Saturated Fat: 2g
Sodium: 303mg
Vitamin A: 559IU
Vitamin C: 26mg
