Blistered Cherry Bruschetta
2 pints cherry tomatoes
4 teaspoons olive oil
1 generous pinch salt
1 teaspoon cracked black pepper
2 cloves finely minced garlic
small handful basil, chiffonade
1/2 cup balsamic vinegar
shaved Parmesan or asiago
1 French bread baguette 3 tablespoons olive oil 2 to 3 garlic cloves, peeled and halved
DIRECTIONS Preheat oven to 425 degrees.
Brush a large cookie sheet with 1 tablespoon of olive oil. cut into 1/2-inch slices (for about 36 pieces), and lay the slices of bread on the sheet. Brush the tops of each slice with olive oil. Bake until golden brown around the edges, 7-9 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of garlic.
Turn up the oven to 450° degrees. Cut the tomatoes in half and spread on a foil lined baking sheet. Toss with 4 teaspoons of olive oil, cracked pepper and a generous pinch of salt. Remove from the oven, transfer to a bowl, and add garlic. Once the mixture has cooled to room temperature, add chiffonade basil and balsamic. Taste for seasoning. Depending on your tomatoes, you may want to add a bit more salt and/or a touch of sugar to bring out their natural sweetness. Top each piece of toasted bread with a generous spoonful of roasted tomatoes. Garnish with shaved or shredded Parmesan cheese and enjoy Cut the tomatoes in half and spread on a foillined baking sheet. Toss with 4 teaspoons of olive oil, cracked pepper and a generous pinch of salt.