I enjoyed my evening with the super comforting, crunchy, fresh tomato toast with the Parmesan topping and even better, a slice of provolone cheese to melt and give me the ooey-gooey cheese effect. You start out making this toast as a garlic toast but totally 'kicking it up a notch' as chef Emeril Lagasse would say.
With all the great cook books, magazines, every now-and-then I like to try some recipes from my local newspaper in the weekly recipe section of the Palm Beach Post!
TOASTED PARMESAN TOMATO BREAD
adapted from the Palm Beach Post Times
4 cloves of garlic minced
1 large sprig fresh rosemary, finely chopped
1/4 cup olive oil
1 teaspoon Kosher salt
ground black pepper
4 large thick slices sourdough bread
4 large tomatoes
3 ounces Parmesan Cheese
This method can also be use in a mortar and pestle, or a min food processor. The rosemary will not mash well, but it is fine. Spread quarter of the mixture over each slice of bread.
Also, the original recipe calls for broiling the slices of the bread...I baked it first for about 5 to 10 mines and then added to cheese, and the provolone cheese slices which recipe does not call for.
Also, for the garlic...as you can see on the photo, I purchased the peeled fresh garlic in this plastic jar, and chopped it in the mini food processor. As for the fresh rosemary, it is easier to chop with knife and add to the garlic, and fill the jar up with canola oil (not olive oil)
What I did, was get a small bowl, take a spoonful of the garlic rosemary mixture with the canola oil, and add extra virgin olive oil to the garlic mixture and add the salt and pepper into the bowl and spread some of that mixture on the bread. I topped both slices with the large slices of tomatoes and get it ready to put into the toaster oven. Better to save time and electricity if you only make to slices...use your toaster oven.
Shave some of the Parmesan cheese over the tomatoes with a carrot peeler, which makes it easier to peel.
(follow this method if you are using 4 slices of bread; I used 2 slices of bread and put mine in a toaster oven...no baking sheet needed because you want the bottom to get toasted, as well.)
Bake for about 7 to 10 minutes, and add one or 2 slices of provolone chees on each slice of bread. You can also use mozzarella instead of the provolone. You can broil bread slices now, and get the cheese nice and brownish, which takes about 3 minutes.
You are ready to serve, and enjoy!
I added an extra slice of cheese to broil to make it more bubbly, and ooey-gooey cheesy sensation! A perfect little meal by itself, or a hefty 'snack'!
The grey scene on the ocean from my beach photographed from my balcony, on the second floor
another scene later, from the other side on the intracoastal waters...pinkish sky at dusk means windy day the next day!
Thanks for all your sweet comments and support of friendship! Those of you that celebrated Labor Day...hope you had a nice and sunny day! xo