Saturday, October 30, 2010

Roasted Tomatoes and Cipollini Onions

This recipe is from my friend Jamie. We enjoyed it as a side dish to tonight’s Tuscan Lemon Chicken. The method I made up is a little different than the original (I needed to speed it up), but it’s comes together easily. The hard part is finding cipollini onions. After checking Walmart, Publix, and Target, I finally found them at Whole Foods. This would also make a great meatless entrée. Enjoy!

Roasted Tomatoes and Cipollini Onions
1 lb. cipollini onions
1 lb. cherry tomatoes
2 garlic cloves, peeled
Olive oil
Salt and pepper
1 baguette, cut into 1-inch thick slices
1 (15-oz.) can white beans, rinsed and drained
Chopped fresh basil (optional)

1. Peel cipollini onions, and cut into quarters or eighths. Cut cherry tomatoes in half. Place onions, tomatoes, and garlic in a baking dish. Drizzle generously with olive oil, and sprinkle with salt and pepper.
2. Bake at 425° for 20 to 25 minutes or until onions are tender.
3. Toast baguette slices in oven until lightly browned. Arrange on a serving platter (I used about 8 slices); top bread with beans. Scoop onion-and-tomato mixture over beans. Season with additional salt and pepper if needed. Serve immediately.

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