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

• 1 pound cherry tomatoes

• 2 onions, peeled and sliced into thin crescents

• 8 garlic cloves, peeled and halved lengthwise

• 1⁄3 cup olive oil, more if needed

• salt and pepper to taste

• 8 slices of bread, cut 3⁄4-inch thick

• 1 tablespoon balsamic vinegar, more to taste

• 1 tablespoon coarsely chopped fresh flat-leaf parsley

• 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.