Soon it will be THAT time of year…the time of year when I have an abundance of tomatoes from my garden. I LOVE tomatoes and this Tomato and Parmesan Toasted Bread is the perfect way to use them up.
4 cloves garlic, minced
1 large sprig fresh rosemary, finely chopped
1/4 cup olive oil
1/2 tablespoon kosher salt
Ground black pepper
4 large, thick slices sourdough bread
4 large tomatoes
3 ounces Parmesan cheese
Heat the oven to broil.
In a small, sturdy bowl, combine the garlic, rosemary, olive oil, salt and black pepper, to taste. Mix well, then use the back of a heavy spoon to mash the garlic and rosemary together to form a paste. This also can be done using a mortar and pestle, or a mini food processor. The rosemary won’t mash well; this is fine.
Spread a quarter of the mixture over one side of each slice of bread.
Slice 2 thick slabs out of the center of each tomato. Reserve the tops and bottoms of the tomatoes for another use. Set 2 slabs over each piece of bread. Shave some of the Parmesan over the tomatoes on each slice. Set the assembled bread on a baking sheet and broil on the oven’s middle rack until the cheese is just starting the brown, about 2 to 3 minutes. Serve immediately.
Nutrition information per serving: 530 calories; 190 calories from fat (36 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 15 mg cholesterol; 63 g carbohydrate; 5 g fiber; 7 g sugar; 22 g protein; 1,250 mg sodium.
