Bruschetta with Hot Cherry Tomatoes (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
1. 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.
2. 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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