Put THAT on your bread and eat it.

Bread is delicious.  Seriously.  Freaking.  Delicious.  Rather than covering the bread in butter (also delicious), try roasting some garlic and herbs and veggies and eating that on the bread instead.  It's got this really great rustic look.

You can roast the regular way - high temp, or the slow way - low temp for a million hours.  I decided to split the difference and see what happened.  Spoiler alert:  it was yummy!

OK, let's do this:

Roasted Stuff for Bread
total time 40 min

tomatoes  (on the vine is cuter)
shallots, quartered
rosemary
garlic, sliced thinly
olive oil
salt, pepper to taste


crusty bread, sliced and toasted
balsamic vinegar

Preheat oven to 300ºF.

Place the shallots, tomatoes and rosemary in a baking dish lined with parchment paper.  Toss in the garlic, drizzle the whole mess generously with olive oil.  Add salt and pepper.  Bake for 40 min - 1 hour or until the skins of the tomatoes split, but before they turn to mush.

Serve with fabulous bread and balsamic vinegar.