1 bread baguette, cut into 3rds and then sliced open
4 Roma
tomatoes
1 Tablespoon Rosemary, optional
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.
NOTE: Picture above is using slices of whole wheat bread provided by Manresa Bread of Los Gatos.
