Wednesday, September 11, 2013

Sangria and Roasted Tomato Appetizer

Cook's notes: This is summer living at its best when you can sit outside, sipping a delicious fruity drink while enjoying a roasted tomato appetizer. Need I say more.
  • 1 bottle of red wine (dry side)
  • 1/2 cup peach schnapps
  • 1/2 cup pomegranate juice
  • 1/2 cup fresh lemon juice
  • 2 peaches sliced 
  • 1 orange sliced
  • 2 lemons sliced 
  • 1/2 pint raspberries
  • 24 oz. plain club soda or raspberry flavored soda water
  • Mix the wine, juices and peach schnapps in a large pitcher
  • Add fruits and let sit in refrigerator several hours
  • Just before serving add soda water

Roasted Roma Tomatoes Appetizer
recipe adapted from
  • 6 Roma tomatoes rinsed and cored
  • 1 medium onion (6 oz.) chopped
  • 1/2 cup balsamic vinegar
  •  1/3 cup brown sugar
  • 2TB. olive oil (extra-virgin)
  • 3/4 TB. fresh ginger
  • about 2 cups arugula leaves, stemmed. rinsed and drained
  • salt
  • Cut tomatoes in half lengthwise. Lay halves cut side up in a 8 x12 baking dish
  • In a saucepan combine onion, vinegar, brown sugar, olive oil and ginger. Bring to a boil over high heat, stirring often
  • Pour sauce over tomatoes and roast in an oven at 400 about 50 minutes. Baste tomatoes with sauce 2-3 times during cooking time using a spoon to ladle liquid over tomatoes. Sauce will be browned and tomatoes will turn dark brown during cooking time
  • Remove tomatoes with sauce keep covered and warm
  • Cut baguette, baste with olive oil and bake in oven on a cookie sheet 375 for 5-6 minutes, turn once and baste again with olive oil
  • Bake 6-8 minutes longer till bread crisp
  • Serving: Place arugula leaves on a plate, add crisp toast, fresh mozzarella and roasted tomatoes, drizzle with sauce  


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