Heirloom Tomato and Roasted Garlic Tartine

Instructions

• 1. Preheat oven to 350 degrees.
• 2. Slice tomatoes. Place on baking sheet. Drizzle with a touch of balsamic and sprinkle with sea salt. Roast for about 15-20 minutes.
• 3. Remove from the oven and allow to cool a bit. Gently remove skins from tomato slices.
• 4. Raise oven heat to 375 degrees. Peel loose skin off garlic bulb.
• 5. Cut off the head so the garlic is exposed at the top. Place the garlic on tin foil; drizzle about 1 teaspoon olive oil on top.
• 6. Wrap garlic in tin foil. Roast in the oven for about an hour or until the cloves are golden in color.
• 7. Cool for 10- 15 minutes, then gently squeeze the garlic out of each skin.
• 8. Slice baguette, on a diagonal, into ½” slices.
• 9. Brush with olive oil. Arrange on a baking sheet and pop in an oven heated to 350 degrees, or grill them, until toasted.
• 10. Using a butter knife, spread garlic on toasted bread slices. Next, layer on the roasted tomato slices.
• 11. Spoon a bit of balsamic vinaigrette over each slice. Garnish with fresh chopped herbs.
• 12. Serve warm or room temperature.

• Recipe Type : Dairy Free, Lunch, Snacks, Vegetables, Vegetarian