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Grilled Peach & Roasted Tomato Montado Recipe


Grilled Peach & Roasted Tomato Montado Recipe

Grilled Peach & Roasted Tomato Montado Recipe

(c) 2012 Lisa Sierra Licensed to About.com Inc.

For the Spanish, a montado is a flavorful topping "riding" on a small slice of baguette. "Montado" toppings come in a wide variety, from pate or grilled meats to cheese and roast vegetables. Grilled peaches and roasted tomatoes ride on top of a slice of fresh cheese, like mozzarella - all on a toasted baguette slice. This makes a tasty and colorful summer appetizer, worth the time it takes to roast the tomatoes.

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 6 Servings


  • 1-2 baguettes
  • 15 roma or plum tomatoes
  • 1/2 cup olive oil
  • 3-4 medium peaches, firm
  • 8 oz fresh mozzarella cheese


Note: To save time, roast tomatoes ahead of time, and refrigerate. They will keep in the refrigerator up to 5 days.

Cut the baguette into slices about 3/4-inch (19 ml) thick. Lightly toast them on both sides. The easiest way is to place all slices on a cookie sheet and broil them.

Cut the Roma tomatoes in half lengthwise. Then, cut each half in four wedges. Line a cookie sheet with aluminum foil and rub with olive oil. Brush tomatoes with a bit of olive oil. Place the tomatoes cut side up on the cookie sheet. Preheat oven to 350F degrees. Place cookie sheet on middle rack. Roast the tomatoes for 30-45 minutes, then check them. When the tomatoes are concentrated and beginning to caramelize, they are ready. It may take a bit longer, depending on the size of the tomatoes. Turn off the oven and leave the tomatoes inside for 10 minutes. Remove the tomatoes and allow to cool.

While the tomatoes are roasting, grill the peaches. First, cut the peaches in half, and remove the stones, then cut in half again. Brush with olive oil, and place peaches on a hot barbecue grill. Cook the peaches on all sides until grill marks show, and the peaches are tender. It should take 10-15 minutes for peaches to cook. Remove from grill and allow to cool.

Once the peaches are cool enough to touch, cut them into small chunks, and place in a medium mixing bowl. Add the roasted tomatoes and toss.

Cut the mozzarella into small slices and place on top of each toasted baguette slice. Put the slices under broiler until cheese is slightly melted. Spoon tomato-peach mixture over top and place on a cookie sheet.

Heat oven to 400F and warm the montados for 5 minutes, or until the cheese is softened.

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