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Candied Tomato Bruschetta


Ingredients

Scale
  • 45 large tomatoes (I use 8 roma tomatoes)
  • 1/2 cup sugar
  • 1/4 cup butter
  • salt and pepper to taste
  • 1 long baguette loaf, cut into slices
  • 1 (8 oz) container of spreadable light cream cheese

Instructions

  1. Slice the tomatoes, removing most of the juice and seeds.
  2. In a large non-stick skillet, add the sugar and butter. Heat over medium heat while stirring until the mixture reaches a low boil.
  3. Add in to tomato slices and arrange in a single layer.
  4. Allow to simmer for 10 minutes. Then add in the salt and pepper and simmer just a little longer until tomatoes are soft and the mixture has thickened. Set aside.
  5. Spread some cream cheese over each baguette slice and top with some of the tomato mixture. Serve as is or place on a baking sheet and broil until the cream cheese is soft and golden. Makes about 24 servings.
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