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Tomato rafts

Tomato rafts


1-2 heirloom tomatoes
3 tablespoons fresh herbs (try a blend of a couple kinds of basil, say, regular, lemon, and Greek, plus oregano or thyme
1 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1/2 tablespoon Worcestershire sauce
1 can refrigerated breadstick dough
4-6 ounces cheese (Muenster, fresh parmesan, or fresh asiago)

Cooking Instructions

On a tray, spread several layers of paper towels. Slice tomatoes about 1/4- to 3/8-inch thick. Lay on paper towel and sprinkle lightly with salt. Let stand for 15 minutes to extract water.

Preheat oven to 375 F.

Mix olive oil, balsamic vinegar, and Worcestershire sauce.

Divide breadstick dough into 4 sections with 3 breadsticks each, making 4 rafts.

Brush oil mixture over bread dough.

Pat moisture from tomatoes and lay slices over dough. Pour remaining oil mixture over tomatoes. Top with slices of cheese. Sprinkle with herbs.

Bake about 18 minutes until cheese is lightly browned.

Serve with spring greens or arugula.

Equipment List

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