Tomato-Coriander Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Steve Silverman of South Burlington, Vermont, writes: In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us. Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad. Ingredients:
2 tablespoons whole coriander seeds |
2 12-ounce bags or baskets cherry tomatoes, stemmed |
1/4 cup extra-virgin olive oil |
2 garlic cloves, minced |
1/2 teaspoon dried crushed red pepper |
4 teaspoons chopped fresh marjoram |
1 sourdough baguette, cut crosswise into 1/2-inch-thick rounds |
Directions:
1. Preheat oven to 400°F. Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute. Cool seeds 10 minutes. Place in plastic bag; crush coarsely with mallet.
2. Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend. Sprinkle generously with salt. Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes. Mix in coriander and marjoram. Cool topping on sheet 15 minutes.
3. Arrange bread slices on baking sheet. Bake until just beginning to color, about 5 minutes. Mound tomato topping on toasts. Arrange on platter and serve.
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