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Bruschetta with Hot Cherry Tomatoes

Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Garden Supper

Bruschetta with Hot Cherry Tomatoes

Name: Bruschetta with Hot Cherry Tomatoes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 to 6 servings

Nutrition Info

Level: Easy
Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 to 6 servings
Nutrition Info

Ingredients

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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

Watch how to make this recipe.

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.