Tag Archives: bruschetta

Roasted Tomatoes, Onion and Garlic

Posted on October 22, 2017 by nina in the kitchen

These little cherry size tomatoes are spooned over toasty bread spread with labneh, a soft yogurt cheese. You can find that recipe here too!

I found these little gems at our local farmers market. It’s the end of October in mid Michigan and we’re seeing the last of the vine ripened tomatoes, so it’s time to roast two batches for the week. These picture are of a double recipe!

Ingredients

2 pints cherry or grape tomatoes, whole or halved, your choice

1 large onion, cut in wedges and then cut in half crosswise

6-8 cloves garlic, mashed and unpeeled

1/4 cup olive oil

1/4 teaspoon kosher salt

Directions:

Preheat oven to 400 degrees F
Toss together on a large baking sheet onions, garlic and tomatoes
Drizzle on olive oil and sprinkle with salt. Gently toss
Place in hot oven
Roast 30 minutes or so, until tomatoes have burst, onions are tender and some browning has started. Stir gently every 10 minutes
Toast your sourdough or other crusty bread. Spread with soft goat cheese or labneh.
Spoon the tomatoes on top. Drizzle with a thick aged balsamic vinegar.
Sprinkle with flaked sea salt
Serve as whole pieces of toast for lunch or with dinner, like a bruschetta
Or cut them in bite size pieces and serve as an appetizer
Voila!

These vegetables are ready for roasting in a 400 degree oven

Wilted sweet vegetables ready to eat! Scrape all the liquids and leftovers into a storage container. Use a rubber spatula to get every drop!

Voila!

Strawberry and Goat Cheese Crostini

Posted on April 16, 2013 by nina in the kitchen

Rapini served with Crostini

1 cup strawberries, hulled and diced

1 teaspoon sugar

¼ teaspoon salt

One baguette, sliced on the bias

2 tablespoons thick, aged balsamic vinegar

4 oz. goat cheese, room temperature

¼ cup fresh basil, julienne cut

Black pepper

In a small bowl combine strawberries, sugar and salt. Marinate at least one hour.
Lightly toast bread slices under the broiler
Spread a thin layer of softened goat cheese over bread.
Spoon strawberry mixture over goat cheese.
Drizzle balsamic over berries
Layer basil over berries
Sprinkle pepper on top
Serves 6 as a tapas alone or with Rapini with Balsamic

Pan con Tomate or Pa amb Tomaquet or Tomato Rubbed Bread

Posted on February 12, 2012 by nina in the kitchen

This Catalan dish has Mediterranean links to Italian bruschetta. Pan con Tomate lies close to the heart of the Catalan way of life. They have a passion for this simple food which is unrivaled. It is often the first thing brought to the table and is a classic served with ham, cheeses and pickles or with barbecued foods. Famous Catalan chefs have made their own versions from Carles Gaig’s fresh tomato pulp in a cone of crispy bread to Ferran Adria’s tomato ice cream with a wafer-thin bubble of pastry. I served this with a toothpick of serrano jamon, manchego cheese & a grape tomato!

1/2 lb. ciabatta or coarse country white bread, preferably sourdough

4 cloves garlic, halved, optional

4 small ripe tomatoes, about 1/3 lb

Extra virgin olive oil for drizzling

Salt, optional or used flaked sea salt

Preheat grill or broiler to high
Slice the bread on an angle about 1/2 inch thick or less
Grill or broil the bread on a baking sheet on both sides until light golden brown
While warm, rub one side of the bread with the garlic, if using.
Cut each tomato in half. Rub the cut sides of the tomato on top of the toasts until only the skins are left. Discard skins.
Drizzle with olive oil and sprinkle lightly with salt if desired.
Pile the toasts on a serving platter and serve

Nutrition Note: Tomato contains the carotenoid antioxidant lycopene which helps prevent gastrointestinal cancers. When finishing, use flaked sea salt because you can visualize & limit it more easily.

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