I love bruschetta but don't like to eat it...it's a mess. Those diced tomatoes don't want to stay on the bread. I solved the problem by roasting the tomatoes first! As you can see in the picture the roasted tomatoes stay on the bread. You get all the flavor and none of the mess.
12 to 14 ripe plum tomatoes (1 3/4 pounds)
2 T. minced garlic
2 T. minced shallot or green onions
1 c. fresh basil leaves
1 t. fresh lemon juice
salt and pepper
1/3 c. plus 1/4 c. extra virgin olive oil
3 cloves garlic, slivered
8 thick slices round peasant bread or other good bread
- Halve tomatoes lengthwise.
- Toss with the garlic and shallots.
- Chop the basil coarsely and add to the tomatoes.
- Add lemon juice, salt and pepper and 1/3 c. olive oil.
- Place in a single layer in a casserole.
- Roast at 450 degrees for one hour. I like to pick out the skins but that is optional.
- Heat 1/4 c. olive oil in a small skillet. Sauté the slivered garlic until golden about 2 to 3 minutes.
- Discard garlic, reserve flavored oil.
- Toast the bread and cut each slice in half.
- Brush the garlic flavored oil over each slice of bread and grill the bread.
- Spoon tomato mixture over the bread and serve.
