“Sr. Irene, you just have to taste this!” came a cry from the kitchen. One of our special event cooks had just tried out a new appetizer for an upcoming reception. I could tell from the sound of her voice she was quite happy with it.
“Be there in a minute,” I responded, unable to leave just then. The next day one of the kitchen sisters asked, “Wasn’t that new appetizer just the best?”
Oh no! How could I have forgotten? I chastened myself, vowing to get to the kitchen before the end of the day. When I finally arrived with much embarrassment and was able to locate and ravenously devour the one and only “Tasting Sample” that was left, I could only groan. The caramelized tomato bruschetta with fresh garden pesto was beyond delicious. Why oh why didn’t I get myself there the moment I was first called!
A savory twist on a summer classic, this bruschetta is a great way to enjoy both fresh garden tomatoes and basil!
CHANGE SERVING SIZEservings
- 8 vine tomatoes fresh
- 2 cups Parmesan cheese grated
- flat bread of your choice
- olive oil for brushing
- 1/2 cup sugar for sprinkling
- salt and peppter to taste
- Balsamic reduction for drizzling
- 1 1/2 cups Pesto sauce (see our previous post for recipe)
- Preheat oven to 400 degrees.
- Slice the tomatoes into 1/3 inch slices, brush with olive oil and sprinkle with salt, pepper and sugar.
- Place on a cookie sheet or sheet pan and roast in the oven until tomatoes turn a light to medium brown and the sugar is visually caramelized.
- While tomatoes are roasting, brush the flat bread with oil and spread the pesto overtop, then sprinkle with parmesan cheese.
- When tomatoes are finished, carefully remove them from the pan and arrange on top of the pesto and cheese. This is a delicate process as the tomatoes are likely to fall apart after roasting.
- Serve with a drizzle of balsamic reduction and enjoy a taste of summer!