This dish was originally intended for the annual progressive potluck at work. Since I work on the sixth floor, my office is always charged with bringing an appetizer to the event.
Instead, the managers took the crew to the Spaghetti Factory for an appreciation lunch. I placed my roasted tomato topping for bruschetta in the refrigerator and set it out for lunch the next day.
BRUSCHETTA WITH ROASTED TOMATOES8 Roma tomatoes, sliced 1/2-inch thick
4 fresh basil leaves, chopped
2 tablespoons chopped flat leaf parsley
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 (16-ounce) baguette
Oil a 13- by 18-inch sheet pan with olive oil. Place sliced tomatoes on sheet pan in a single layer. Roast in a 400 degrees oven soft but still firm, about 10 minutes. Cool briefly. Remove and discard tomato skins. Turn oven to 450 degrees.
Dice tomatoes and place in a medium bowl. Add basil, parsley, garlic, extra virgin olive oil and lemon juice. Gently combine with a spoon. Season to taste with salt and pepper. Set aside.
Slice baguette on a diagonal into 1/2-inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a 13- by 18-inch sheet pan, olive oil side down. Bake bread slices on top rack until bread just begins to turn golden brown, about 5-6 minutes.
Prepare bruschetta just before serving. Spoon 2 teaspoons tomato mixture on each slice of bread. Sprinkle with grated Parmesan cheese if desired. Makes 2 cups tomato topping and 24 slices bread.
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