Today our appetizer is one that makes the best of the roma tomato. It is roasted, topped with melted cheese, and swirled with a little bit of balsamic reduction. It is delicious! It can be served at room temp, or warm from the oven. It is a great way to start off a meal, or the perfect appetizer for a party. It goes with chicken, beef, pork, or fish. It is really versatile!
3 Roma Tomatoes
Old Bay Seasoning
4 oz. Mozarella (shredded)
2 oz. Cream Cheese
Pita Chips
2 cups Balsamic Vinegar
Place 2 cups of Balsamic Vinegar on the stove.
Put on a low simmer.
Let the vinegar reduce to about 3/4 of it’s original amount.
It will take between 1-1 1/2 hours.
It will get slightly thick, but it will get thicker
after you take it off the stove.
You don’t have to stir it.
While Balsamic Vinegar is doing its thing,
we will go ahead and get everything else done.
Wash your tomatoes, and then cut
both ends off of the tomatoes.
Discard ends.
Slice the tomatoes to about 1/4″ thickness.
Place your tomatoes on a baking sheet, evenly spaced.
Sprinkle tomatoes with Old Bay seasoning.
Don’t use a lot, unless you like it spicy hot!!
This is how much seasoning I used on each tomato.
Top each tomato with shredded mozzarella.
Checking in on the balsamic. It is looking pretty good.
It is getting thick, and is looking done.
Take it off of the heat, and let it cool a little.
Set your broiler on high.
Put your roasting pan under the broiler
and watch the cheese and the tomatoes
carefully as they roast.
Aren’t they pretty? All toasty and brown.
Put a swipe of cream cheese on each pita chip.
This will help hold the tomato on the chip, and add a little sweetness.
After the balsamic cools, pour it into a plastic bottle.
Put a tomato slice on each pita chip.
Drizzle a little balsamic reduction on each one.
Enjoy!!!
Thanks for joining me today. I hope you enjoyed
learning how to make a balsamic reduction and how to roast tomatoes.
Tomorrow we will be making a green garden salad on a stick
accompanied by a Creamy Parmesan Dressing.
See you Tuesday!!
