Printable Recipe: Roasted Cherry Tomato and Pepper Bruschetta Recipe

Roasted Cherry Tomato and Pepper Bruschetta Recipe

Bruschetta translates as "roasting over coals" (which traditionally refers to the roasted/grilled bread that bruschetta is served on) so devising a few nice roasted versions isn't too much of a reach.

This easy Italian bruschetta recipe is a bit more complex than a simple and traditional bruschetta, but it comes together remarkably quickly. Most of the hard stuff is done ahead of time. The result? A flavorful, impressive bruschetta that gives the dish a slightly different twist.

Ingredients:
1 sweet bell pepper cut in half and seeded
1 banana pepper, halved and seeded
12 cherry tomatoes (whole)
4 clove garlic, sliced
2 Vidalia onions
1/4 C. extra virgin olive oil
Fresh ground pepper and salt, to taste
1/4 C. chopped fresh basil
Balsamic vinegar, as needed

Instructions: 1. Take all your vegetables (except basil) and put them in a bowl. Toss with olive oil, salt and pepper. Move them to a roasting dish (preheat your oven to broil).

2. Put the vegetables in the oven, watching them carefully and stirring occasionally. When they get that blackened appearance turn off the broiler and leave in the still-warm oven about 5 minutes. Allow to cool to room temperature.

3. Now put the vegetable mix through a food processor and process until slightly chunky. (You can also chop veggies by hand and leave the tomatoes whole if you prefer a chunkier mix-- this is what I usually do, as it's prettier this way.) Stir in basil and balsamic vinegar to taste. Add more salt and pepper as needed.

4. Adorn toast points or crackers with your veggie mixture, topped with a parsley leaf or olive slice for garnish.

Note: some people prefer to remove the blackened parts from the vegetables before blending. Whether you do or not is purely personal tastes-- I like the flavor, so I leave them on.