Roasted Tomato Bruschetta

There’s something I find intoxicating about tomatoes in the summer. They’re supple, juicy, tender, vibrant, crisp, and everything a tomato should be. I’ve loved tomatoes for as long as I can remember. I adore them in sliced form, sweetly sandwiched between deli meats and cheeses, all bundled together within two layers of fresh bread. I rejoice in finding them within salads, nestled between the smooth and subtle ridges of iceberg lettuce. You’ll never see me resist from having a really hearty tomato soup or sauce. And you can bet that on a cool, but sunny summer day, a wonderfully roasted tomato bruschetta (with all its warm yet refreshing flavors) is something I pine for.
Especially when this summer day involves a whole lot of moving around! My previous roommate and I have decided once again that we belong under the same roof. In fact, we’ve also come to the conclusion that another coworker/friend was destined to live with us, too. So, amidst all the apartment-hunting, box-packing, and furniture-shopping, having a piece of crusty french bread topped with a savory tomato, basil, garlic, and parmesan bruschetta is the perfect breath of fresh air. Not to mention, so is the view from our gorgeous apartment. Pictures coming soon!

Tomato Bruschetta

Adapted loosely from Rachael Ray

Ingredients:

4 large ripe tomatoes (plump & juicy, about 1 lb total)
1/2 cup fresh basil leaves, washed and spun dry
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled
Kosher salt and freshly ground black pepper
1 large French baquettes, sliced 1-inch thick (about 18 slices)
1 1/2 cups grated parmesan cheese

Preparation:

  • Preheat oven to 375 degrees F.
  • Chop tomatoes into small, rough pieces. Combine with torn basil, olive oil, and 2 cloves garlic in a casserole dish.
  • Season with salt and pepper.
  • Place dish in oven for about 25 minutes to concentrate the tomato flavor. Add in 1 cup parmesan cheese to melt at the end.
  • Cut remaining garlic clove in half to release flavor.
  • On a baking sheet, line up baguette slices.
  • Once tomatoes are removed, toast baguette slices in oven for about 3 minutes or until light golden brown.
  • Working quickly, rub the remaining garlic on the toasted side of each slice and then sprinkle parmesan on top.
  • Place bread back in oven and melt cheese slightly, about 45 seconds.
  • Remove from oven and spread one tablespoon of the tomato mixture on each piece.
  • Place bruschetta on decorative platter and garnish with basil leaves and sprinkle parmesan cheese.

 

 

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