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Bruschetta Al Pomodoro

Bruschetta Al Pomodoro

For a unique spin on a pomodoro sauce, try this bruschetta instead of the usual pasta. It makes a delightful appetizer or snack, and it's really easy to make.

Serves: 6

Ingredients
  • 1 basket ripe cherry tomatoes
  • 5 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 6 slices Italian bread
  • 3 large cloves garlic, peeled
Instructions
  1. Preheat the oven to 450F degrees.
     
  2. Place the tomatoes in a medium-depth roasting pan that holds them snugly in a single layer.
     
  3. Sprinkle on 2 tablespoons of the olive oil and salt and pepper to taste and shake the pan to coat.
     
  4. Roast the tomatoes for about 15 minutes or so, shaking the pan now and then.
     
  5. When they are slightly charred on top, remove them from the oven and set them aside.
     
  6. Broil, on high, bread on both sides until they are light golden with little burnt spots.
     
  7. Immediately rub one side of each slice with the whole cloves of garlic, using all the garlic.
     
  8. On the same side, drizzle on the remaining olive oil divided amongst the slices of bread.
     
  9. Slightly mash the tomatoes with a fork and top the toasted bread with them.
Notes
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