Do you have tomatoes and zucchini coming out of your ears? Sometimes it is hard to think of new ways to use these two favrorite garden items. I have two EASY recipes that make for the perfect after school snack, appetizer, or side dish for your summer dinners. These Caramelized Tomato Baguettes are SO incredibly good they are as addicting to me as a homemade brownie covered in caramel. My sister made these for a baby shower tonight and I could NOT stay away from them. The sweet and salty tomatoes on top of the smooth cream cheese all broiled in the oven together is hands down, my favorite appetizer. My problem is they are so addicting if I make up a pan of these I can’t stop until they are all gone. You are going to LOVE them!!

Spread the cream cheese on top of each sliced piece of baguette bread.
Dissolve the sugar and butter in a pan. Add the sliced tomatoes and let them simmer until they soften and the sauce begins to caramelize and thicken.
Place a spoonful of the caramelized tomatoes on top of each baguette. Broil until slightly golden brown and serve warm.
Caramelized Tomato Baguette
Ingredients
  1. 1 long loaf of baguette bread, sliced into
  2. 1/2 inch slices
  3. 4-5 large tomatoes, sliced and cored (if your tomatoes are extra juicy & have lots of seeds you can scoop some of the juices out..it will help your tomatoes caramelize better)
  4. 1/3-1/2 c. white sugar (I like mine sweet so I use more like a 1/2 c.)
  5. 1/4 c. butter
  6. Salt and pepper to taste (coarse black pepper tastes the best)
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Instructions
  1. In a nonstick saute pan, bring the butter and sugar to a low boil, stirring constantly (just until the sugar begins to soften and simmer). Add the sliced tomatoes to the pan in a single layer. Turn the stove to medium high heat and let the tomatoes simmer in the butter and sugar mixture. Let the tomatoes and sugar simmer for 8-10 minutes or until the tomatoes begin to caramelize in the butter sauce. Salt and pepper the tomatoes. Once the tomatoes are soft and the sauce has thickened. Set aside until baguettes are ready. Spread each baguette slice with a thick layer of cream cheese. Place on a cookie sheet. On top of each piece of bread, place a tablespoon of caramelized tomatoes. Continue to top each piece of bread with the tomato mixture. Broil baguettes until the cream cheese is soft and slightly golden brown. Serve warm.
  2. This second recipe I posted about last year, but wanted to remind of you of it in case you have forgotten about it. My kids love them and they make an extremely healthy snack for hungry kids. Simple and super delicious!! Here is the recipe along with several other recipes that are great to use up your zucchini and tomatoes.
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Zucchini Pizzas
Ingredients
  1. 2 medium zucchini squash, sliced
  2. 1 jar spaghetti sauce or homemade marinara
  3. Mozzarella cheese
  4. Fresh basil or parsley
  5. Salt, pepper and garlic powder
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Instructions
  1. Rinse and wash the zucchini. Cut off each of the ends of the zucchini. Slice the zucchini into half inch, round pieces. Drizzle a little olive oil on a cookie sheet and spread around with a spatula. Place the zucchini flat on the cookie sheet (all spread out and not overlapping). Season the zucchini with a little salt, pepper and garlic powder. Spoon a small portion of marinara sauce over each zucchini. Sprinkle with mozzarella or parmesan cheese. Bake at 400 for 5-8 minutes, or until the zucchini’s are tender (but not mushy). Remove from the oven and garnish with parsley or basil. Serve warm.
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