ROASTED BLOOD ORANGE AND CARA CARA BRUSCHETTA
Brandi Milloy
Ingredients
-
1
French baguette
-
2 1/2
tablespoons extra virgin olive oil
-
2
Sunkist<sup>®</sup> Blood oranges, segmented
-
2
Sunkist<sup>®</sup> Cara Cara oranges, segmented
-
1
pint cherry tomatoes
-
3
cloves minced garlic
-
1
finely minced shallot
-
5
sprigs thyme
-
salt, to taste
-
red pepper flakes (optional)
-
4
ounces goat cheese or whipped feta
Directions
- Preheat oven to 425 degrees F.
- Cut baguette into 1/4” slices and place on baking sheet.
- Drizzle with extra virgin olive oil and bake for about 5 minutes or until golden. Remove from heat and set aside.
- Segment Blood orange and Cara Cara oranges.
- Onto a baking pan, add segmented oranges, tomatoes, garlic, shallots and thyme.
- Drizzle with olive oil and season with salt and red pepper flakes. Mix to coat everything.
- Bake for about 30 minutes or until tomatoes start to burst and citrus begins to melt down.
- To assemble, smear bruschetta cheese onto each baguette and spoon on orange and tomato mixture. Serve immediately.
