Saturday, October 15, 2011

Roasted Tomatoes with Fresh Basil and Mozzarella

Easy and so good!

Serves 8 / An easy appetizer. Be sure to use a glass or enameled pan (not plain metal) to avoid any reactivity with the acidic tomatoes. Splurge on a flavorful, fragrant olive oil for the best results.

Good-quality olive oil
4 medium-large, ripe tomatoes
½ cup chopped fresh basil, plus whole leaves for garnish
4 large cloves garlic, crushed
8 very thin slices mozzarella cheese

1. Preheat oven to 450˚. Pour a little olive oil into a glass or enameled baking dish.
Cut tomatoes in half and roll cut part in olive oil; then turn over and arrange in dish, cut side up. Sprinkle each tomato with chopped fresh basil, crushed garlic, salt and pepper to taste, and a thin cheese slice. Drizzle again with olive oil. Roast for 20 minutes, until tender and lightly browned.

Garnish with whole basil leaves.

PER SERVING: 86 cal, 5g fat (2g mono, 0g poly, 3g sat), 18mg chol, 7g protein, 2g carb, 0g fiber, 177mg sodium

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