Category : Snacks & Hor d'oeuvres
Author : Daniel
Hits : 10054
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Date : 07/09/2009
1 small loaf semolina bread 2 pints (4 cups) small cherry tomatoes 8 tbsp garlic oil
1.Preheat oven to 375F.2.Cut bread into 16 to 20 1/2-inch-thick-slices. Place in oven and toast for about 5 minutes on each side, until golden and rather crisp. Place toasted bread on platter.3.Wash tomatoes and dry well, removing any stems. Cut tomatoes in half through stem ends.4.Heat 5 tablespoons oil in 12-inch nonstick skillet over high heat. Add tomatoes and cook, stirring often, until just softened, about 5 minutes. Add pinch of salt and freshly ground black pepper to taste.5.Spoon mixture onto toasted bread and drizzle with remaining oil. Sprinkle with coarse sea salt and arrange on platter.[/ol
Acorn Squash Season
Acorn squash is available year-round with a peak from October through December. Danish squash from Northern states is available May through October.
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