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September 2005
Recipe
Cherry Tomato Bruschetta
The high roasting
temperature here brings out the sweetness of the tomatoes. Try
adding other vegetables as you like, such as mushrooms or fennel,
cutting them in small pieces so they roast at the same rate as the
more tender ones. For bread, Italian ciabatta is traditional but
any crusty bread does fine.
Serves 4 as an
appetizer
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1 pound cherry
tomatoes
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2 onions,
peeled and sliced into thin crescents
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8 garlic
cloves, peeled and halved lengthwise
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1⁄3 cup olive
oil, more if needed
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salt and pepper
to taste
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8 slices of
bread, cut 3⁄4-inch thick
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1 tablespoon
balsamic vinegar, more to taste
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1 tablespoon
coarsely chopped fresh flat-leaf parsley
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2 to 3
tablespoons coarsely chopped fresh basil
Preheat the oven
to 500°F. Discard the stems from the tomatoes and toss them with
the onions and garlic in a tablespoon of the olive oil. Season
with salt and pepper. Spread them in a pan just big enough to hold
the vegetables in a single layer. Roast them in the oven until
they are very tender and browned, stirring once, 20 to 25 minutes.
If possible toast
the bread slices in a wide-rack toaster. If one is not available,
use the oven: When vegetables are done, remove them and lower oven
temperature to 350°F. Put bread slices directly on an oven rack
and toast them in the oven until golden, turning once, 10 to 15
minutes.
Brush the toasted
croûtes generously with the remaining olive oil. If necessary
reheat the vegetables on top of the stove. Toss the hot vegetables
with the vinegar and chopped herbs. Taste and adjust the
seasoning, adding more vinegar if you like. Top the slices of
bread with the roasted vegetables and serve at once.
Getting Ahead:
By all means cut the vegetables and slice the bread an hour or two
ahead, but cooking must be done at the last minute.
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