1 Video | Photo: Bruschetta with Hot Cherry Tomatoes Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic, chopped
- 2 pints cherry tomatoes
- 1 teaspoon crushed red pepper flakes
- Salt
- A handful flat-leaf parsley, chopped
- A few basil leaves, torn
- 1 loaf semolina bread, sliced
Directions
Heat about 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot pepper flakes. Season with salt, to taste, and toss to coat in the oil. Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute. Stir in the parsley, adjust the seasoning and remove from the heat.
Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining 1 tablespoon of extra-virgin olive oil before serving.
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By Antara
on June 04, 2012
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Really enjoyed this. I went heavy on the fresh basil. The left overs were even better after the basil flavor blended in more. I topped with shredded parmesan.
By InThePot
on December 31, 2011
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I just made this for our New Year's Celebration tonight and it is delicious! I did add a splash of balsamic after it was cooked, chilled it for a few hours, then topped with a little basil, feta and shredded parm ... yummy! Only complaint is the "mushiness" (which I expected no less from cooking tomatoes however, bruschetta is intended to be more tomatoes than sauce.
By marmihara_12867880
Seattle, 87
on September 22, 2011
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This recipe sounded good and I have a ton of cherry tomatoes in the garden right now so decided to try it. Very easy and very delicious. I served it for my dinner tonight with only a little sliced parmesan cheese on the side and a glass of red wine. Doesn't get much easier or better than this!
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