Bruchitini

This past weekend I made good use of these tomatoes brought to me from my aunt and uncle's garden. It's a cross between a traditional tomato bruschetta, and a yummy crostini- hence, Bruchtini (aren't I clever?).

I've been craving bruschetta for weeks now, but somehow, I always end up being disappointed with bruschetta. Whether it's a recipe I've made at home or ordered in a restaurant, it's either not flavorful, has mealy tomatoes, or falls all over the front of me while I'm trying to eat it. Thus, I decided to roast the tomatoes instead of serving fresh ones which changes their texture and makes them more conducive to staying on the bread. Also, the great thing about roasting tomatoes is that even if you don't have a perfectly ripe one, the freshness and flavor magically appears during the roasting process (even the mealy ones you find at the market!).

Roasted Tomato Bruchtini
Makes: 10 bruchitini

5 medium vine ripened tomatoes
4 cloves garlic
6 oz chopped mozzarella
1/2 french baguette (sliced into 10 slices on an angle)
2 Tbsp good quality olive oil (such as Lucini)
2 Tbsp chopped fresh basil
1 Tsp. crushed red pepper flakes (the flavor will intensify while roasting)
Salt and freshly cracked pepper to taste

1. Preheat oven to 325. Line a jelly roll pan with aluminum foil.

2. Wash and roughly chop tomatoes. Place in a medium size bowl. Coarsely chop the garlic and add it with the olive oil to the tomatoes. Then, gently stir in the crushed pepper flakes, salt, and pepper.

3. Spread tomato mixture onto to foil lined jelly roll pan. If you do not have a jelly roll pan, make sure to use a pan (not a baking sheet) with sides because the tomatoes will release juices as they cook.

4. Roast tomatoes for 30-40 minutes. Remove from oven and scoop into a colander/strainer and allow excess juices to drain. Allow mixture to drain until it has reached room temperature.

5. While the tomatoes drain, cut the baguette on an angle and toast until lightly brown. Wash and chop the basil. Chop mozzarella.

6. After the tomatoes have reached room temperature, scoop 2 Tbsp. onto each baguette slice. Then, top with a few pieces of chopped mozzarella. Sprinkle with basil.

Enjoy!

The great thing about the above recipe is that it not only is an easy and delicious summer recipe, but it also allows for adjustment. If you'd like to use less garlic, reduce the garlic cloves. Or, if you'd prefer to add more mozzarella or basil, you can adjust that as well.