1 1 / 2 pounds ripe tomatoes, diced
1 tablespoon balsamic vinegar
2 teaspoons thyme, chopped
2 cloves garlic, minced
salt and pepper to taste
1 cup Fontina cheese, shredded
1 tablespoon olive oil
A small piece of bread like ciabatta or a baguette, torn or cut

Preparation method

Throw the tomatoes, vinegar and oil with garlic, thyme, salt and pepper and spread the mixture on the bottom of an ovenproof dish or pan.
Roast in a preheated 425F until the tomatoes just begin to brown at edges, about 20 minutes.
Sprinkle with cheese and place on grill until cheese is melted and bubbly, about 2-5 minutes. (Look closely.)
Remove from oven and serve immediately with bread for dipping and scooping.

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