Roasted Tomato Ciabatta

Its positioned as a side, but you could really have this with any meal, at any time of day - yum!

The ingredient of Roasted Tomato Ciabatta

• 400g grape tomatoes
• 6 garlic cloves unpeeled
• 2 teaspoons white balsamic vinegar
• 1 4 cup extra virgin olive oil
• 1 2 x 300g ciabatta loaf
• 1 4cup fresh basil leaves
• 2 tablespoons shaved parmesan see notes

The Instruction of roasted tomato ciabatta

• preheat oven to 200c 180c fan forced line 2 baking trays with baking paper
• place tomatoes and garlic on 1 prepared tray drizzle with vinegar and 1 tablespoon oil season roast for 20 minutes or until tomatoes are tender and skins are just starting to split cool for 5 minutes
• cut bread in half horizontally then each piece into 4 fingers place on remaining prepared tray cut side up carefully squeeze garlic from skins discard skins mash garlic with a fork until smooth spread garlic over cut sides of bread drizzle with remaining oil bake for 10 minutes or until bread is lightly toasted
• meanwhile transfer tomatoes to a bowl add basil and parmesan toss to combine top bread with tomato mixture serve

Nutritions of Roasted Tomato Ciabatta

calories: 122 607 calories
calories: 8 2 grams fat
calories: 1 6 grams saturated fat
calories: 9 3 grams carbohydrates
calories: n a
calories: n a
calories: 2 5 grams protein
calories: 2 milligrams cholesterol
calories: 141 milligrams sodium
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calories: nutritioninformation