I started with a defrosted batch of the roasted tomatoes. Each bag of tomatoes that we froze was around two cups. I added approximately 1 Tbs. of balsamic vinegar, two crushed cloves of garlic, 1/4 C of chopped fresh basil leaves, and salt and pepper to taste. I didn't add any olive oil since these were roasted in olive oil. If you were doing this spread with a can of tomatoes instead, you would drain it and add some olive oil. The inspiration for this came from Susan Branch's book - Autumn. I made the crostini by simply slicing a loaf of Parmesan baguette, lightly coating it with olive oil on both sides and baking it at 425 until it was just browned - turn it over at some point to get both sides crusty. BTW, DH added olives to this spread and used it to top poached salmon. Equally wonderful!
May 4, 2009
Roasted Tomato Bruschetta
On the main blog is a post about the way that we preserve a lot of our homegrown tomatoes, which is roasting them. Here's one of the savory appetizer recipes I made using some of these preserved beauties. The roasted tomato spread was served on homemade crostini - oh the goodness...
I started with a defrosted batch of the roasted tomatoes. Each bag of tomatoes that we froze was around two cups. I added approximately 1 Tbs. of balsamic vinegar, two crushed cloves of garlic, 1/4 C of chopped fresh basil leaves, and salt and pepper to taste. I didn't add any olive oil since these were roasted in olive oil. If you were doing this spread with a can of tomatoes instead, you would drain it and add some olive oil. The inspiration for this came from Susan Branch's book - Autumn. I made the crostini by simply slicing a loaf of Parmesan baguette, lightly coating it with olive oil on both sides and baking it at 425 until it was just browned - turn it over at some point to get both sides crusty. BTW, DH added olives to this spread and used it to top poached salmon. Equally wonderful!
I started with a defrosted batch of the roasted tomatoes. Each bag of tomatoes that we froze was around two cups. I added approximately 1 Tbs. of balsamic vinegar, two crushed cloves of garlic, 1/4 C of chopped fresh basil leaves, and salt and pepper to taste. I didn't add any olive oil since these were roasted in olive oil. If you were doing this spread with a can of tomatoes instead, you would drain it and add some olive oil. The inspiration for this came from Susan Branch's book - Autumn. I made the crostini by simply slicing a loaf of Parmesan baguette, lightly coating it with olive oil on both sides and baking it at 425 until it was just browned - turn it over at some point to get both sides crusty. BTW, DH added olives to this spread and used it to top poached salmon. Equally wonderful!
