This simple appetizer is a true crowd pleaser. We can’t tell you how many parties we are invited to just so that we will make this! It is so simple, yet elegant and completely delicious. The freshness of the tofu is quite important since it is served au naturale.
1 fresh whole wheat baguette
1 c firm tofu
10 basil leaves
4 T Brownwood Farms Original Kream Mustard
6 T olive oil
1 T balsamic vinegar
1 T sugar
1 T kosher salt
½ T black pepper
Preheat the oven to 200 degrees Fahrenheit.
In a small mixing bowl, whisk together the Original Kream Mustard, 3 T olive oil, balsamic vinegar, sugar, salt, pepper.
Slice the tomatoes approximately ½ inch thick and lay out flat on a cookie sheet. Brush mixture on tomatoes liberally. Reserve about ¼ sauce.
Bake for 1 hr 30 minutes. Remove from oven, brush rest of sauce on tomatoes and return to oven for 30 more minutes
Slice bread and lay out on a cookie sheet. Drizzle on another 3 T olive oil.
When tomatoes are done, remove, and turn the oven to broil. Put bread under the broiler for 2 minutes checking constantly. Remove from the oven.
Slice tofu about ? inch thick and julienne the basil. (Roll all the leaves together and then simply cut through with kitchen scissors.