Recipe: Roasted Tomato Bruschetta

Friday, July 17, 2009

We had friends over this past weekend to celebrate a new job (and that is definitely something to celebrate in times like these!). It was a very laid back affair with guacamole burgers being the starring course. I did a little rummaging through the pantry in hopes of coming with with a fun little appetizer... the results turned out quite well, and it was so easy to whip together I thought I would share it with you. Hope you enjoy!
Roasted Tomato Bruschetta

2 Pints of grape or cherub tomatoes (you can find big box these at Costco or Sam's  at considerable savings)
1/4 C Olive Oil
3 Cloves of Garlic, divided
1 Shallot, diced
1/4 C Parmesan Cheese
1/2 C Basil Leaves, thinly sliced
1/2 Loaf of Bread cut in 1 in thick slices (preferably baguette or French)

Preheat oven to 400 degrees F.

Coat the tomatoes in olive oil and season with salt & pepper. Roast 20 minutes to concentrate the flavor (the tomatoes will be starting to burst). Remove and switch the oven to broil. Char bread on both sides (about 2 minutes a side under the broiler). Rub hot bread with side of a cut clove of garlic.

In a bowl, lightly mash the roasted tomatoes (I prick mine with a fork so the juice doesn't spray out all over!). Add in 2 cloves of diced garlic, shallot and basil. Add salt and pepper to taste. Once it has cooled down considerably toss in the parmesan cheese. Mix thoroughly and let it sit for at least 30 minutes before serving. Bruschetta, in my opinion, is one of those things that gets better the longer it sits and the flavors marry.

**Another variation of this dish would be substituting the parmesan for feta and adding capers (but, then again, I could add capers to just about any dish!)

We paired this with a very fun (and inexpensive) sangria Erika bought at World Market... definitely a must try:

You Might Also Like