Use a vegetable peeler to make perfect parmesan shavings.

Roasted Tomato Bruschetta


This is our winter version of the classic Italian summertime appetizer. Make the tomato mixture the day before, and the toasted bread a few hours in advance. Just be sure to let the tomatoes come to room temperature before the party.

Makes 12 (for 4 - 6 people)

2 pints cherry tomatoes

4 teaspoons olive oil + 2 T for the bread

1 generous pinch salt

¼ teaspoon finely grated garlic (1 very small clove)

4 leaves basil, finely chopped (about 1 packed tablespoon)

1 small baguette

12 shavings parmesan (optional)

1. Preheat the oven to 400°F.

2. Cut the tomatoes in half and spread on a foil-lined baking sheet. Toss with the 4 teaspoons olive oil and a generous pinch of salt.

3. Roast in the oven for 20-30 minutes, until they are beginning to blister and brown. Check halfway through to make sure they are not sticking.

4. Remove from the oven, transfer to a bowl, and add garlic. Once the mixture has cooled to room temperature, add chopped basil and taste for seasoning. Depending on your tomatoes, you may want to add a bit more salt and/or a touch of sugar or agave to bring out their natural sweetness.

5. Up to 4 hours before you want to serve, cut 12 ½ inch slices of baguette, and arrange on a baking sheet. Drizzle with remaining olive oil, sprinkle with salt, and bake in a 400°F oven for about 10 minutes.

6. Top each piece of toasted bread with a generous spoonful of roasted tomatoes, and garnish with a parmesan shaving, if desired.

You may also like