Hello there– These juicy little fellows were on our table on a recent Sunday evening when friends came by to sit around the coffee table for a “Cider & Cheese” supper. Larry brought home a variety of hard ciders (my favorite was blackberry pear) and we tried them all around and nibbled our way through the evening of convivial conversation with old comfortable friends. It was just fine.
And it was one of the easiest meals to set out– just buy some flavorful cheeses, good bread, preserves and olives and a little salami and few other snack-ish treats. And these cheerful tomatoes, roasted to sweetness to sit on a slab of bread with a smear of brie or onion laced cheddar. I hope you give them a try!
ROASTED CHERRY TOMATOES
16 oz. box assorted cherry tomatoes
3 tab. olive oil
1/2 tsp. rosemary, spines pulled from the stem
1/2 tsp. thyme leaves (plus a stem for garnish)
freshly ground pepper
Bread and cheese for serving.
Mix everything together in a bowl until the tomatoes are well coated. Then scrape it all onto a baking sheet and put it unto a 400 degree oven for 10 to 15 minutes until the tomatoes and starting to burst.
Serve with thin slices of sturdy bread and your favorite cheese.