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\r\n \r\n Here\'s a simple recipe for appetizers that sounds good...
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\r\n \r\n \r\n \r\n \r\n
\r\n \r\n Roasted Tomatoes with Fresh Basil and Mozzarella
\n
\nTue, 2011-07-19 13:24
\nDelicious Living
\nRecipe by Dava Parr
\n
\nServes 8 / An easy appetizer. Be sure to use a glass or enameled pan (not plain metal) to avoid any reactivity with the acidic tomatoes. Splurge on a flavorful, fragrant olive oil for the best results.
\n
\nGood-quality olive oil
\n4 medium-large, ripe tomatoes
\n� cup chopped fresh basil, plus whole leaves for garnish
\n4 large cloves garlic, crushed
\n8 very thin slices mozzarella cheese
\n1. Preheat oven to 450˚. Pour a little olive oil into a glass or enameled baking dish.
\n
\nCut tomatoes in half and roll cut part in olive oil; then turn over and arrange in dish, cut side up. Sprinkle each tomato with chopped fresh basil, crushed garlic, salt and pepper to taste, and a thin cheese slice. Drizzle again with olive oil. Roast for 20 minutes, until tender and lightly browned. Garnish with whole basil leaves.
\n
\nPER SERVING: 86 cal, 5g fat (2g mono, 0g poly, 3g sat), 18mg chol, 7g protein, 2g carb, 0g fiber, 177mg sodium
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Mmmmm...sounds like a nice touch! \r\n
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Here\'s a simple recipe for appetizers that sounds good...
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\nOMG does that look awesome.\r\n
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Smile Roasted Tomato with Fresh Basil & Mozzarella
Here's a simple recipe for appetizers that sounds good...

Quote:
Roasted Tomatoes with Fresh Basil and Mozzarella

Tue, 2011-07-19 13:24
Delicious Living
Recipe by Dava Parr

Serves 8 / An easy appetizer. Be sure to use a glass or enameled pan (not plain metal) to avoid any reactivity with the acidic tomatoes. Splurge on a flavorful, fragrant olive oil for the best results.

Good-quality olive oil
4 medium-large, ripe tomatoes
� cup chopped fresh basil, plus whole leaves for garnish
4 large cloves garlic, crushed
8 very thin slices mozzarella cheese
1. Preheat oven to 450˚. Pour a little olive oil into a glass or enameled baking dish.

Cut tomatoes in half and roll cut part in olive oil; then turn over and arrange in dish, cut side up. Sprinkle each tomato with chopped fresh basil, crushed garlic, salt and pepper to taste, and a thin cheese slice. Drizzle again with olive oil. Roast for 20 minutes, until tender and lightly browned. Garnish with whole basil leaves.

PER SERVING: 86 cal, 5g fat (2g mono, 0g poly, 3g sat), 18mg chol, 7g protein, 2g carb, 0g fiber, 177mg sodium
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