Starting with some inert tomatoes left from summer – the magnificence of fresh fruit off the wine is now a memory – and I didn’t have fresh rosemary or provolone cheese. So I added dry rosemary to fresh parsley and used mozzarella. Now here I am waiting for my sandwich; it will be ready when the first whiff of deliciousness reaches the office.
TOASTED PARMESAN TOMATO SANDWICH
4 cloves of garlic minced
1 large sprig of fresh rosemary, finely chopped
4 tsp olive oil
1 tsp salt
ground black pepper to taste
4 large thick slices sourdough bread
4 tomatoes
4 slices of white cheese
1/3 cup shaved parmesan cheese
• Preheat oven to 350F.
• Place the minced garlic and chopped rosemary in a small bowl.
• Add the olive oil, salt and the black pepper.
• Mix to combine.
• Spread the mixture on 4 slices of bread.
• Line a rimmed baking sheet with aluminum foil.
• Put a wire rack inside the pan and place the 4 bread slices on the top.
Place in the preheated oven for 10 minutes.
• Remove baking sheet from the oven.
• Sprinkle the parmesan on the bread slices and top with the white cheese. [I did the reverse, which made assembly a little awkward.
• Bake until the cheese gets a nice golden hue.
It was wonderful!
