Roasted Tomato Crustini

Roasted Tomato Crustini

Hello all! I’ve been super busy lately with work, writing, and planning a beautiful trip to Europe! Oui, it is true! I am finally travelling overseas for my first trip to Paris and London. And with such cities as architecturally beautiful as Paris and London, one must also equip themselves with new accessories to capture these moments…like a new camera! Yes, on top of a trip to Europe (which my wonderful boyfriend has planned), I have ventured into the world of photography with my first DSLR camera, the Nikon 3100. Not only will I now be capable of capturing the lush green pasture of Paris’ Jardin du Luxembourg, but I will now have higher quality pictures for all of you readers to better present my delicious and fun recipes for you to view! On that note, I bring to you a little appetizer I created today in the midst of my daily mayhem – my Roasted Tomato and Buk Choy Crustini with Tzatziki Dressing.

Roasted Tomato and Buk Choy Crustini with Tzatziki Dressing
1 Large Roma tomato, thinly sliced
4 cloves of garlic, minced
12 pieces of thinly sliced baguette bread
12 Baby Buk Choy
1/2 cup Tzatziki Dressing
Handful of Basil
Handful of Thyme
Olive Oil
Sea Salt

Serves: 12 Crustini

1. Lay out the bread on a cooking sheet, and drizzle with olive oil. Sprinkle minced garlic evenly over pieces.
2. Preheat oven to 350F.
3. Next, dollop a small spoonful of Tzatziki Dressing onto each piece of bread.
4. After rinsing the Buk Choy, chop off ends and arrange leaves evenly on all pieces of bread.
5. Place 1 slice of tomato on each piece of bread; next, finely chop basil and thyme.
6. Sprinkle freshly cut herbs over bread and dash each piece with a pinch of sea salt; drizzle with olive oil once again.
7. Cook for about 10 minutes, then broil for about 2-3 minutes on 500F
8. Plate, and serve!

Bon Appetit!