Tapas Thursdays - Roasted Cherry Tomato and Parmesan Dip

Oh this will become a favorite of you and your family/friends.  This would be a perfect summertime party appetizer.

Ready in literally 40 minutes and that includes the time to roast the tomatoes!

1 pint cherry tomatoes

2 t. olive oil

1/2 cup sour cream

1/2 cup grated Parmesan cheese

2 T. finely chopped fresh basil

1/4 - 1/2 t. dried red pepper flakes

1 loaf sourdough bread, thinly sliced

2 cloves garlic, halved

Preheat oven to 425 degrees (400 degrees for convection oven).

Combine tomatoes and olive oil on rimmed baking sheet.  Roast, uncovered, about 15 minutes or until tomatoes skins split.  Cool 10 minutes.

Combine tomatoes, sour cream, cheese, basil and pepper flakes in a medium bowl.

Toast bread and rub garlic onto toasts and serve with the dip.

From Tapas - Tantalizing Small Plates from the Mediterranean