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Blistered Cherry Tomato Bruschetta

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July 18, 2017

1 pint cherry tomatoes, multi colored if possible
1 loaf baguette, sliced
1/2 cup olive oil
1/4 cup balsamic
Tsp agave
10 basil leaves, shredded
2 cloves garlic, crushed
Sea Salt

Heat a sauté pan to medium high. Add a tbsp olive oil and put  half of the tomatoes in and cook until they are blistered. Halve or quarter the other half of the cherry tomatoes. Place all of the tomatoes in the dressing to marinade while you are toasting bread. Slice bread to 2-3 bite pieces. Lay on baking sheet and sprinkle with olive oil. Cook until its a little crisp. Top with tomatoes and all dressing, parmesan and serve.