Roasted Tomato & Cheese Breakfast

Perfect for a quick morning breakfast on the run or mid day snack. The bread is crispy and if you include a light sprinkling of rosemary your tomato and cheese toast will taste like pizza. Make them ahead and enjoy for a couple days, can be reheated in the over to eat warm and re-crisp bread.

1 bread baguette, cut into 3rds and then sliced open
4 Roma tomatoes
1 Tablespoon Rosemary, optional
6 slices Provolone cheese, cut in half
6 slices Cheddar cheese, cut in half
1 Tablespoon grated Parmesan cheese

Slice baguette into thirds to make three lengths, and then slice open to make six open-faced halves. Line a cookie sheet with foil to make clean up easy. Place baguette slices with crust side down, open side facing up. Try to make each baguette rest facing up without rolling sideways. Trim bottom (crust side) slightly to make a flat bottom if necessary.

Slice tomatoes, into ¼ inch thick slices. You can use any ripe tomato but the Roma tomato small size fits best on a slender baguette roll. Lay sliced tomatoes on baguette side by side from end to end covering the bread.

Evenly sprinkle Rosemary over tomato slices.

Lay two slices Provolone cheese on each tomato covering tomatoes.
Lay two slices Cheddar cheese on each tomato covering tomatoes. Trim any cheese hanging too far over the edge of the bread to avoid burning during baking, although browned cheese can be quite tasty.
Sprinkle grated Parmesan cheese over the top of all six baguettes.

Pre-heat oven to 350-degrees.

Bake until cheese is melted and slightly browned.  Allow to cool completely before eating as tomatoes tend to hold heat.

NOTE: Picture above is using slices of whole wheat bread provided by Manresa Bread of Los Gatos.