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Recipe Summary

prep:
25 mins
roast:
40 mins
bake:
6 mins
total:
1 hr 11 mins
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425°. In a large
    bowl, combine tomatoes, sweet
    peppers, onion wedges and
    garlic. Add oil, salt and black
    pepper; toss to coat. Transfer
    mixture to a foil-lined shallow
    roasting pan.

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  • Roast at 425° for 35 to 40
    minutes or until vegetables are
    tender and slightly charred on
    the edges, stirring twice. Cool
    slightly on a wire rack. Lower
    oven temperature to 375°.

  • Transfer tomato mixture to a
    food processor. Cover and
    pulse with several on-off turns
    until mixture is chopped but
    still slightly chunky. Stir in
    balsamic vinegar and thyme.

  • Slice baguette crosswise into
    1/4-inch-thick slices (about
    36 slices). Lightly coat bread
    slices with nonstick cooking
    spray. Place on a baking
    sheet. Bake at 375° for 4 to 6
    minutes or until golden and
    crisp, turning once. Cool on a
    wire rack.

  • Stir basil into tomato
    mixture. Top each bread slice
    with 1 tbsp of the mixture and
    some of the Parmesan.

Nutrition Facts

52 calories; fat 2g; cholesterol 1mg; carbohydrates 7g; insoluble fiber 1g; protein 3g; sodium 114mg.
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