Roasted Cherry Tomatoes

May is Celiac Awareness Month, and in its honor, Frito-Lay is sponsoring a recipe contest. As members of The Recipe ReDux we were challenged to create a gluten-free recipe using one of Frito-Lay’s gluten-free chips containing 3 simple ingredients (corn, oil and salt).  This recipe is perfect for the summer and great to serve at your weekend BBQ, enjoy!

1 ¼ pounds cherry tomatoes

nonstick olive oil spray

2 cloves garlic

21 Tostitos Restaurant Style Tortilla Chips

8 oz fresh mozzarella cheese

basil leaves

Preheat oven to 400 degrees. 

Grease pan with nonstick spray.  Slice cherry tomatoes in half and place on pan, cut side up.  In a food processor, pulse garlic cloves and tortilla chips until you achieve breadcrumb consistency.  Sprinkle crumb mixture evenly over tomatoes.  Roast tomatoes approximately 15 minutes until soft and beginning to shrivel on edges.  Slice mozzarella cheese in thin slices and place on platter.  Pile roasted tomatoes over mozzarella and garnish with basil.  Can be made ahead of time and served warm or chilled.

Serves 8.

Per serving:

105 calories, 6.5 g fat, 3 g sat fat, 114 mg sodium, 5.5g PRO

By posting this recipe I am entering a recipe contest sponsored by Frito-Lay and am eligible to win prizes associated with the contest. I was not compensated for my time.