Dinner with the roomies!!
Ever since I had eaten at Broken Rocks and had their chicken marsala, I’ve wanted to make the marsala again. I had some time off on Tuesday and decided to make it for Maureen and Neil. While at the store I had the brilliant idea to make some bruschetta because I had never made it before, so I looked up a few recipes. I decided on Rachael Ray’s (GASP) roasted tomato bruschetta. It’s a very easy recipe and a nice appitizer for the marsala. The only problem I had while making the bruschetta was the broiler. I had it WAY to hot and then burned one side of the bread, but it wasn’t to burnt luckily.
Neil and Maureen loved the marsala and the bruschetta. I want to try to make the bruschetta again, maybe a little different recipe.
Roasted Tomato Bruschetta
(http://www.foodnetwork.com/recipes/rachael-ray/roasted-tomato-bruschetta-recipe/index.html)
2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 loaf sesame semolina bread
2 cloves garlic, halved
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced
- Heat the oven to 400 degrees F.
- Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
- Cut 2 large “planks” of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
- When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
- In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.
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