A Replate Original Dish: French Bread with Balsamic-Glazed Tomatoes
Good food never goes to waste under our watch! We wanted to share an idea for how to use some items lying around your kitchen to create a new dish for lunch or dinner.
Along with the help of our friend Pat the Spatula, we’ve broken it down for you below.
Cheers to Replate-ing!!
Ingredients:
Leftover French bread or sourdough, thickly sliced
A bunch of ripe tomatoes
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper
Olive oil
Balsamic vinegar
Basil
Gorgonzola cheese - or your other favorite!
Garlic cloves
Directions:
Preheat the oven to 300°C.
Wash the tomatoes, and slice them in half, horizontally. Arrange them face up on aluminum foil or parchment paper. Lightly season with salt and pepper and olive oil. Finish with a drizzle of balsamic vinegar directly over the face of each tomato half.
Roast for 40 minutes and remove.
Toss bread, garlic and oil in a baking dish. Add the tomatoes.
Roast for additional 30-40 minutes.
Scatter with cheese and basil, and drizzle with extra oil to serve. Add any additional fun toppings you find in your kitchen!