Recipe: Bruschetta al Pomodoro

recipelink.com Chat Room Recipe Swap - 2001-06-09
From: recipelink.com

Bruschetta al Pomodoro
Source: Vivande Ristorante; SF Examiner Epicure, 4/26/95
Servings...: 6

1 basket ripe cherry tomatoes
5 tbsp. extra virgin olive oil, divided
1/2 tsp. salt or to taste
1/4 tsp. fresh ground pepper or to taste
6 slices Italian bread (not sourdough)
3 large cloves garlic, peeled

Preheat the oven to 450 F. Place the tomatoes in a medium depth roasting pan that holds them snugly in a single layer.

Sprinkle on 2 tablespoons of the olive oil and salt and pepper to taste and shake the pan to coat. Roast the tomatoes for about 15 minutes or so, shaking the pan now and then. When they are slightly charred on top, remove them from the oven and set them aside.

Broil, on high, bread on both sides until they are light golden with little burnt spots. Immediately rub one side of each slice with the whole cloves of garlic, using all the garlic. On the same side, drizzle on the remaining olive oil divided amongst the slices of bread. Slightly mash the tomatoes with a fork and top the toasted bread with them.