Bruschetta With Warm Tomatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Cooking Light August 2004 issue. Cooking time does not include stand time of 1 hour. Ingredients:
2 1/2 cups grape tomatoes or 2 1/2 cups red pear tomatoes or 2 1/2 cups cherry tomatoes |
3 tablespoons thinly sliced fresh basil |
2 tablespoons finely chopped shallots |
2 teaspoons olive oil |
1/4 teaspoon sea salt |
1/4 teaspoon balsamic vinegar |
1/8 teaspoon fresh ground black pepper |
1 garlic clove, minced |
cooking spray |
4 slices ciabatta or 4 slices sourdough bread |
1 garlic clove, halved |
Directions:
1. Combine the first 8 ingredients and let stand 1 hour.
2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato mixture, and cook 10 minutes or until thoroughly heated, stirring occasionally. Remove from heat.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bread; cook 2 minutes on each side or until toasted. Rub 1 side of each toast piece with the cut sides of garlic clove halves.
4. Serve tomato mixture over toast.
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