I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Friday, August 5, 2011

Mediterranean BLT

Serves 4

3 tomatoes, halved
1 garlic bulb, halved
1 Tb evoo
salt/pepper
1 small hand full basil leaves
1 loaf crusty bread
8 slices provolone cheese
8 slices mortadella
2 hands full arugula
balsamic vinegar and evoo for drizzling

Oven to 400.  Toss tomatoes, garlic, oil, salt/pepper in a roasting pan and roast about 40 minutes until tomatoes slightly dry.  Add basil and continue 5 more minutes.  Remove from oven.

Cut four thick slices of bread and lightly toast on both sides.  Peel roasted garlic cloves and spread half onto toast.  Top with cheeses, arugula, basil, and tomatoes.  Sprinkle w/ remaining garlic.  Drizzle w/ evoo and vinegar and serve immediately.

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