Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Blistered Cherry Tomatoes with Parmesan Yogurt and Toasted Bread
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 303
- Total Fat
- 19 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 11 mg
- Sodium
- 627 mg
Cherry tomatoes are slowly cooked in olive oil until almost bursting and then served with a slather of Parmesan-yogurt on toasted bread.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 303
- Total Fat
- 19 g
- Saturated Fat
- 5 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 11 mg
- Sodium
- 627 mg
Ingredients
Directions
- Position a rack in the upper third of the oven and preheat the broiler.
- Put the tomatoes in a large, cold skillet with the oil, garlic, thyme, 3/4 teaspoon salt and a few grinds of pepper. Cook over medium heat until the tomato skins have just burst, about 20 minutes.
- Brush the bread with oil from the skillet and toast under the broiler, turning until golden on both sides, about 1 minute.
- Stir together the yogurt, Parmesan and capers if using. Season with salt and a few grind of pepper.
- Slather the toasts with the Parmesan-yogurt and top with the tomatoes and a few grinds of pepper.
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