ROASTED CHERRY TOMATO BRUSCHETTA
I like to roast the tomatoes until they’re soft and jammy, but you could simply toss them in a bowl along with the other ingredients to marinate for a half hour before spooning on top of the bruschetta slices. You also could toast the bread in the oven instead of frying it (brush first with olive oil).
If the tomatoes are not sweet enough on their own, add a sprinkle of sugar along with the vinegar.
2 pints cherry tomatoes, rinsed
¼ cup good-quality olive oil, plus more for bread 2 garlic cloves, smashed ½ cup fresh basil, thinly sliced into ribbons, plus more for topping
Coarse sea salt and freshly ground black pepper
Dash of red wine or balsamic vinegar, or to taste
1 large baguette or ciabatta, cut into 1-inch slices
Grated parmesan cheese, for serving
Pinch of hot pepper flakes, optional
Preheat oven to 400 degrees.
In a large bowl, toss cherry tomatoes with olive oil, garlic and basil. Season with salt and pepper, then spread on a rimmed sheet pan.
Place in oven and roast, stirring once or twice, until tomatoes are tender and just ready to burst, about 20 minutes. Remove from oven and cool slightly. Add a splash or two of red wine or balsamic vinegar, and gently stir to combine.
Meanwhile, heat a glug or two of olive oil in a skillet over medium heat. Add bread slices, a few at a time, and fry until brown and crispy on both sides.
Spread roasted tomatoes on top of baguette slices and place on a serving platter. Sprinkle basil on top, and dust with grated Parmesan cheese and hot pepper flakes, if you desire. Serve immediately.
Serves 6 to 8.