Dinner with the roomies!!

Posted on September 9, 2010. Filed under: Appitizers | Tags: , |

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

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

  1. Heat the oven to 400 degrees F. 
  2. Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes. 
  3. 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. 
  4. When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
  5. 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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