Tomatoes With Crusty Bread Recipes

Steps:

• Toss 2 pounds tomatoes (cut into large chunks) with 3/4 teaspoon kosher salt in a colander set over a bowl; drain 15 minutes. Whisk 2 tablespoons olive oil and 1 tablespoon red wine vinegar into the juices. Toss with the tomatoes and 1/4 cup chopped chives. Rub crusty bread with halved garlic cloves; toast. Serve with the tomatoes.

Steps:

• Preheat broiler to high.
• Cut bread in half then slit loaf lengthwise. Char the bread under broiler, then rub with crushed garlic and drizzle with oil. Cut bread into large, bite size cubes and transfer to a basket.
• Slice tomatoes and arrange on a platter. Dress with lemon juice and salt.
• Slice pimentos and place in a small serving dish. Slice or cube half of the manchego, leave the remainder whole with a utensil to cut with alongside. Serve on a cutting board. Place olives in a dish near cheese.
• Use party picks to stack tomatoes and or cheese and olives with bread cubes to pop into your mouth. Bread cubes are tasty with meat and mushroom bites as well.

Steps:

• Cut slices of bread about 2/3-inch thick. Cut tomatoes in half. Rub their pulp slowly into both sides of the bread slices to color the bread. Sprinkle both sides of the bread with salt. Drizzle both sides of the bread slices with olive oil. Arrange the slices on a large platter. If desired, serve with very thin slices of the Serrano ham.

Steps:

• Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
• Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes.
• Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.

Steps:

• Sit a box grater on a plate and grate the tomatoes, leaving behind the skin. Drain the pulp in a small sieve, then mix the pulp with 2 tbsp of olive oil and season.
• Brush the bread with oil and toast or griddle until golden. Rub one side with the cut side of the garlic. Just before serving, spoon some of the tomato onto each slice. Finish with a piece of ham, push in a cocktail stick and sprinkle over black pepper.

Steps:

• in 10" skittle cook bacon over med-high heat, stirring occasionally until bacon browns.
• stir in flour, thyme, pepper, garlic.
• reduce heat heat to med and cook stirring constantly until smooth and bubbly.
• stir in tomato paste and remaining ingredients (except wine, parsley and bread).
• continue cooking stirring occasionally until scallops are white (4 to 5 min ).
• if desired stir in wine.
• stir in parsley.
• toast bread in broiler or oven.
• serve scallop mixture over toasted bread.