Late-summer tomatoes brighten an easy appetizer

Serve this as a party appetizer, an accompaniment to soup or salad, or alongside a plate of pasta.

Cherry tomato focaccia

Serves 8-12 as an appetizer
Adapted from a Whole Foods recipe and other sources

Ingredients :
3 tablespoons extra-virgin olive oil, divided, plus more to grease the pan
1 pound prepared pizza dough, removed from wrapping and left out of the refrigerator at least 15 minutes to warm and soften
2 cups cherry tomatoes, halved
1/2 teaspoon coarse sea salt
1 tablespoon finely chopped fresh rosemary
1 tablespoon grated Parmesan

Instructions:
Preheat the oven to 400 degrees. Lightly grease a large, heavy baking pan (such as a 10-by-15-inch jelly roll pan). Pour 2 tablespoons olive oil into the center of the pan. Place softened dough into the pan and, using your hands, gently flatten the dough. Flip dough over so both sides are coated with oil.

Work the oil into the dough gently and stretch the dough out as far as you can across the pan until it wants to snap back. Let the dough rest 5 or so additional minutes at room temperature, then stretch it again until it fills (or almost fills) the pan.

Press the tomato halves cut-side down into the dough. Brush the last 1 tablespoon of oil on the dough, particularly along the edges. Sprinkle with salt, rosemary and Parmesan cheese.

Bake until the top is very brown and the tomatoes collapse, 25-30 minutes. Cool bread in the pan 5 minutes, then remove and place onto a large cutting board. Cut into desired serving sizes (a pizza cutter works well.)

Serve warm or at room temperature. Store in an airtight container for up to 1 day.