Sunday, May 24, 2009

Roasted Bruschetta

I don't usually post about food, but this was so good and easy that I'm going to.

3-4 small-medium fresh tomatoes
2-3 cloves garlic
fresh basil
1/3 of a medium onion
red pepper flakes
olive oil

Slice the tops off of the tomatoes and put them on a dish (I used stoneware and it worked great) that has been rubbed with olive oil. Place in oven under broiler and roast until skin is easy to remove. Top the still whole tomatoes with crushed red pepper and sea salt, add sliced onion and garlic cloves (tossed in olive oil) and put back under broiler. After everything gets good and roasted pull it all out. The onion and garlic cloves should be soft. Coarsely chop fresh basil in liberal quantity and throw in a bowl. Add still hot and whole tomatoes, coarsely chopped onion, and finely chopped garlic. Run a knife thru the bowl to slice the tomatoes up a little (don't do this on a cutting board, you'll lose all the juice). Add salt/pepper to taste and serve spooned onto toasted bread.

This was amazing. The best part was that it just came together spontaneously. I've made bruschetta before but never roasted the ingredients first. I don't know where I got the inspiration, but we had a bunch of tomatoes and fresh basil from the local farmer's market and I grubbed through the kitchen and found the other stuff and just did it. It's the best appetizer I've ever made. Try it. Change it. Let me know how it turns out. Cheers.

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