Roasted Tomato and Mascarpone Bruschetta
6 Roma tomatoes, halved lengthwise, cores and seeds removed
Extra–virgin olive oil, for drizzling
1 teaspoon sea salt
Black pepper, to taste
2 garlic cloves, peeled and crushed
8 ounces mascarpone cheese
3 tablespoons chopped pistachios
Handful of pea tendrils
Preheat oven to 400 degrees Fahrenheit. Line a small baking sheet with parchment paper; arrange tomatoes on the pan, cut sides up, in a single layer. Drizzle tomatoes with olive oil and season with salt, pepper and garlic. Roast tomatoes for 25 to 30 minutes, or until soft and shriveled. Remove tomatoes from oven. Once cooled to room temperature, cut tomatoes into slices.
Preheat oven to 450 degrees Fahrenheit. Slice the baguette diagonally into 1/4-inch slices for a total of 12 to 15 slices. Place the sliced baguettes onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until light golden brown.
Spread desired amount of mascarpone cheese onto each baguette slice and top with a sliced tomato. Repeat steps for remaining baguette slices. Place baguette slices onto a serving platter. Garnish with pistachios and pea tendrils.
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