Roquefort and Caramelized Tomato Baguette



There are times when you need a really good sandwich; picnics, patios, and tailgating come to mind. In addition to making the tomatoes in the oven, now I do it in dehydrator (actually Sandy's ... hers is super delux and she lets me use it whenever I want)... In addition to tomatoes you can roast (for the sandwich or otherwise) bell peppers, whole cherry tomatoes, onions and leeks.

Yield 6 to 8 servings



  1. Heat a small skillet over medium heat. Add the butter and minced shallot. Stir often for 3 minutes. Add the pine nuts and stir until they turn golden brown. Remove from heat and transfer to a bowl to keep the pine nuts from burning .
  2. In a small bowl blend the Roquefort and yogurt with a fork.
  3. Cut the baguette in half lengthwise. Spread the Roquefort mixture on both sides of the baguette. Top one side of the baguette with the tomatoes.
  4. Sprinkle the tomatoes with the nuts and shallots.
  5. Fold the top of the baguette over, and press down.
  6. Cut into triangles or slices to serve.


Stilton or gorgonzola cheese also work with this recipe.

Andy Broder - KitchenThink

Oven Roasted Caramelized Tomatoes

Yield: 4 servings



  1. Cut 8 Roma tomatoes in half, lengthwise, and remove seeds.
  2. Place in a bowl, and drizzle with 3 tablespoons olive oil. Toss to coat.
  3. Place on a baking sheet, cut side up.
  4. Sprinkle with salt and pepper. Sprinkle with sugar.
  5. Bake at 250 degrees for 3 to 4 hours.
  6. Store in the refrigerator up to 4 days in a sealed container.

Andy Broder - KitchenThink

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