Baked Garlic-Stuffed Antipasto Bread
INGREDIENTS:
4 tb Extra virgin olive oil
8 lg -or-
16 md Tomatoes, cored & cut in 1/2
-inch slices
6 md Zucchini stems removed, cut
-on the diagonal 1/2 inch
-slices
12 Cloves garlic, peeled and
-sliced
10 Sprigs fresh basil, leaves
-only, shredded
Coarse salt (kosher) and
-freshly ground pepper to
-taste
1/2 c Grated aged goat cheese,
-parmesan or asiago cheese
4 tb Extra virgin olive oil
8 lg -or-
16 md Tomatoes, cored & cut in 1/2
-inch slices
6 md Zucchini stems removed, cut
-on the diagonal 1/2 inch
-slices
12 Cloves garlic, peeled and
-sliced
10 Sprigs fresh basil, leaves
-only, shredded
Coarse salt (kosher) and
-freshly ground pepper to
-taste
1/2 c Grated aged goat cheese,
-parmesan or asiago cheese
1. preheat oven to 400. use one tablespoon of oil to coat a large shallow casserole
2. layer tomato and zucchini slices alternately, overlapping slightly. sprinkle with garlic, basil and cheese. drizzle with remaining oil.
3. bake about 30 minutes, until the vegetables are tender. serve hot or at room temperature. about 20 servings
64 calories, 4 grams fat, 3 milligrams cholesterol, 14 milligrams sodium, 2 grams protein, 5 grams carbohydrate