Tomato Rounds Food

TOMATO ROUNDS

Steps:

• Turn on broiler, with rack at 6-8" Set out cream cheese to soften Slice roma's to desired thickness.
• I do approx. the same thickness as my baguette rounds to make a nice, hearty appetizer.
• Toasts: Slice baguette into 1/4" thick rounds, and place on an ungreased, good cookie sheet (something like Airware, for even toasting)
• Pour olive oil into small dish and stir in desired amount of garlic salt (can be ommitted) Using, preferably, a pastry brush, dress each round w/olive oil mix. (You can use a paper towel wrapped over a couple fingers if you don't have a pastry brush.)
• Place cookie sheet under broiler, and keep a close watch. Estimate 2 minutes for toasting, but these can burn quickly. So use your eyes to know when they're ready to come out of the oven.
• Spread: Mix softened cream cheese with seasonings. I usually do a garlic-herb blend or I have a garlic spread mix from Costo that works great. Mix in desired amount of parmesan cheese.
• It usually only takes a little; remember you don't want to compete with the flavors of the roma's Assemble: Spread cream cheese mixture on toasts, and top with tomato slice.
• Tuck in a basil leaf for garnish. I have also used a little parley instead of basil.

ZUCCHINI ROUNDS WITH ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees. Toss together tomatoes, 4 garlic cloves, the sugar, 1/2 teaspoon salt, 3 tablespoons oil, the thyme, and marjoram in a large ovenproof skillet (preferably cast-iron). Transfer skillet to oven, and roast until tomatoes are soft and starting to burst, about 30 minutes. Leave oven on.
• Heat 2 tablespoons oil in a large skillet over medium heat. Season zucchini with salt, and arrange in a single layer in skillet. Add water, 2 pinches baking soda, and the basil. Cook, turning often, until water evaporates and zucchini is tender but not mushy, 15 to 20 minutes. Transfer to a baking dish.
• Heat remaining tablespoon oil in a medium saute pan over medium heat. Smash remaining 5 garlic cloves, and add to pan. Add pine nuts, and cook, stirring until toasted, about 3 minutes. Add capers, and cook 1 minute. Stir in olives. Using a slotted spoon, transfer tomatoes to pan; discarding tomato juices, whole garlic cloves, and herbs. Season with pepper, and stir.
• Arrange zucchini in a single layer in baking dish. Spoon heaping mounds of tomato mixture onto each, and pour any juices over tops. Heat rounds in oven until warm, about 10 minutes. Finely grate lemon over rounds.