At a dinner at Suzanne and Victor’s just before we left on our cruise, we had this “Bruschetta” and believe me, it is so easy and so-so good! We have made this twice since and not a tomato is left behind and fingers seem to attack the dish for the cheese that might be left behind. (Even Suzanne and the girls tried it and LIKED it).
- 2 pints of cherry tomatoes
- balsamic vinegar (the best you can afford)
- olive oil
- basil, chiffonade fashion (fresh, not dried)
- Baguette, cut into 1/4 inch rounds and lightly toasted on one side
- grated Parmesan cheese
Turn oven to 425 degrees. Place the tomatoes in rows, close together in a 13 x 9 inch baking dish. Drizzle oil on top of the tomatoes and turn them over to coat. Lightly srinkle with sea salt. Take some fresh basil chiffonade and sprinkle on top. Bake for 18 minutes.
Take out of the oven, sprinkle some balsamic vinegar and parmesan cheese. Put back in the oven for about 5 minutes and voila….yummy.
The thing to do is place a couple of tomatoes on the toasted round, gently press it down being very careful not to spray everyone and enjoy.
I told you it was simple but oh so good.