Open-Faced Tomato-Basil Sandwiches
The combination of hot bread and melted cheese with cold seasoned tomatoes and basil is simply spectacular.
INGREDIENTS
- 3 tablespoons olive oil, divided
- 4 tomatoes, chopped
- ¼ cup chopped fresh basil
- 1 teaspoon fresh oregano leaves
- 2 cloves garlic, minced
- Pinch salt
- ⅛ teaspoon white pepper
- 12 slices Hearty-Grain French Bread
- 1 cup shredded Havarti cheese
In small bowl, combine 1 tablespoon olive oil, tomatoes, basil, oregano, and garlic and mix well. Sprinkle with salt and pepper, stir, and set aside.
Preheat broiler. Brush bread slices on one side with remaining olive oil. Place, oil side up, on broiler pan. Broil 6″ from heat for 2–5 minutes or until bread is lightly toasted. Turn bread.
Sprinkle cheese on untoasted side of bread slices. Return to broiler and broil for 3–4 minutes or until cheese is melted and bubbling.
Remove from broiler and immediately top each open-faced sandwich with a spoonful of the tomato mixture. Serve immediately.
Serves 8
Calories: 262.27
Fat: 11.62 grams
Saturated fat: 4.03 grams
Dietary fiber: 4.28 grams
Sodium: 151.05 mg
Cholesterol: 17.82 mg
Basil
Basil is an easy-to-grow herb that adds lots of flavor to foods, especially Italian recipes. For best flavor, make sure that you harvest the leaves before the plant bolts, or forms flowers. Rinse off the leaves, shake off excess water, and freeze the leaves in heavy-duty freezer bags. When you want to use some, just break off a small amount.
