Step up your game in serving appetizers with this simple and delicious recipe. We serve the tomatoes and cream cheese on top a delicious and soft sourdough bread. This roasted tomatoes recipe is a sure one to try before the main course.
How To Make Roasted Tomatoes And Cream Cheese On Sourdough
Ingredients
- 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
Instructions
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Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
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In a mixing bowl, combine tomatoes, 3 tablespoons of oil, and Italian seasoning.
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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.
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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.
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Spread out the bread on a baking sheet and toast under a broiler for a few minutes until crisp and golden.
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Assemble by spreading roughly 2 tablespoons of herbed cream cheese onto the bread, then top and spread roughly 2 tablespoons of tomatoes.
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Garnish with torn basil leaves and parmesan cheese then drizzle with olive oil before serving.
Nutrition
- 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
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