Cherry Tomato Bruschetta Recipe
I love the concept of standing in the kitchen and chatting with a friend while whipping up some culinary masterpiece. I don’t know about you though, but that's not how it has ever really gone for me. Usually, I can’t think about anything but what I’m making, so my sentences often have random ingredients thrown in. But this dish — this bright, sweet, colorful dish — is the perfect drink-wine-while-chatting-and-cooking-all-at-once snack.
Case in point: a good friend was in town, so I invited her to my place for a glass of wine and some snacks. (In this story, snacks = cherry tomato bruschetta.) We successfully stood at the kitchen counter, drinking a light California red, while I cooked up this extremely easy and tasty bite. It is a great appetizer or side dish and is virtually fool proof. The salt and the rosemary cut the sweetness of the tomatoes and the warm, slightly crispy (and salty) bread is the perfect carrier for it all.
- 1 box cherry tomatoes, halved
- 2 sprigs fresh rosemary, finely chopped
- 1 clove garlic, ran through a press
- Salt and pepper, to taste
- Olive oil
- 1 fresh baguette (a loaf of crusty ciabatta bread works, too), cut into 1-inch thick slices
Put your sliced tomatoes, rosemary, and garlic into a medium-sized bowl. Add a generous pinch of salt, a pinch of pepper, and drizzle with olive oil to coat the mixture. Mix together well and set aside.
Coat the bottom of a sauté pan with olive oil, add a pinch of salt and pepper. Place the baguette slices into the pan and let them toast in the olive oil over medium heat. Once the slices are a nice golden color, remove them from the pan and set them on a large plate to the side.
Pour the tomato and garlic mixture into the same pan and cook over medium heat for 4-5 minutes. Stirring occasionally, you’ll be able to tell when the tomatoes are done if the skins wrinkle with only slight pressure.
Remove the dimply, warm tomatoes from the heat and spoon small amounts of it onto the slices of golden, toasty bread. Enjoy!