BLISTERED CHERRY TOMATOES WITH PARMESAN YOGURT AND TOASTED BREAD

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Blistered Cherry Tomatoes with Parmesan Yogurt and Toasted Bread image

Cherry tomatoes are slowly cooked in olive oil until almost bursting and then served with a slather of Parmesan-yogurt on toasted bread.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 9

4 cups cherry tomatoes
1/4 cup extra-virgin olive oil
3 garlic cloves, smashed
2 sprigs fresh thyme leaves
Kosher salt and freshly ground black pepper
4 thick slices rustic bread
1/2 cup Greek yogurt
1/4 cup grated Parmesan
1 tablespoon drained and chopped brined capers (optional)

Steps:

  • 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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