INGREDIENTS

INSTRUCTIONS

Preheat the oven to 450F.
Place the tomatoes in a medium depth roasting pan that holds them
snugly in a single layer.
Sprinkle on 2 tablespoons of the olive oil and salt and pepper to
taste and shke the pan ell to coat. Roast the tomatoes for about 15
minutes or so, shaking the pan now and then. when they are slightly
charred on top, remove them from the oven and set them aside.
Broil, on high, bread on both sides until they are light golden with
little burnt spots. Immediately rub one side of each slice with the
whole clvoes of gralic, using all the garlic. On the same side,
drizzle oh the remaining olive oil divided amont the slices of brad.
Slightly masth the tomatoes with a fork and top the toasted bread
with them.
Serves 6.
(all recipes (c) Carlo Middione - Vivande Ristorante, as printed in SF
Examiner Epicure, 4/26/95)
Per serving: 156 Calories (kcal); 12g Total Fat; (68% calories from
fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 295mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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