You Bettah Brushcetta
Active Time: 10 minutes | Total Time: 30 minutes | Serves Serves 4
- 1 pint cherry or grape tomatoes
- 4 cloves garlic, smashed
- 4 tablespoons extra virgin oil (3 T. + 1 T.)
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon freshly ground black pepper
- 8 slices ciabatta or French bread (3/4-inch thick)
- 4-ounce ball fresh mozzarella
- 8 small basil leaves
Heat the oven (with the oven rack in middle) to 375°. Put the tomatoes into a medium ovenproof skillet, small baking dish, or small rimmed sheet pan. Smash the garlic (give them a good whack so you get small pieces). Peel. Add to the skillet along with 3 tablespoons of the oil, the salt, red pepper, and black pepper (about 6 turns on pepper mill). Stir to combine everything. Roast until the tomatoes start to burst and the garlic is soft, 30 to 35 minutes.
Meanwhile, using a serrated knife, cut the ciabatta into 8 (¾-inch) thick slices (save the rest for another use). Place on a sheet pan and brush both sides with the remaining 1 tablespoon oil.
Once the tomatoes are done and out of the oven, heat the broiler and raise the oven rack to about 4 inches from the top (be careful of the hot rack!). Broil the bread until golden brown, about 2 minutes per side. Don’t take your eyes off these babies because they can burn in a second.
Cut the mozzarella into thin slices and place on the warm toasts. Stir the basil into the tomatoes and spoon over mozzarella.
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