scorched tomato bruschetta
I spied a recipe for toast points with grape tomatoes on them... I didn't even have half of the ingredients. It called for fresh basil leaves, sour dough bread and making your own balsamic reduction... right. Ain't nobody got time for that.
Scorching the tomatoes in a cast iron skillet is the key. If you don't own one, borrow your grandmama's or your neighbor's. If you're a Southerner and don't own one, shame on you. Don't make me come over there and take away your DAR membership card, 'cause I will. Run on down to the Goodwill and get one. They've always got a few. Quick, like a bunny!
We were invited to a friend's house for dinner, so I took the bruschetta along. Trying a new app out on a crowd gives fresh meaning to Bravery in the Kitchen. Thankfully, they loved them and even asked for the recipe... Here you go, girls!
8 slices of sourdough or potato rosemary baguette
1-2 T. olive oil
1 T. salt
1 T. black pepper
24 grape tomatoes
2 T. reduced fat basil pesto
1 T. white balsamic glaze or reduction
fresh thyme or lemon thyme leaves
Cut bread slices into bite-sized pieces, (3 pieces per slice.) You should have around 24 pieces. Brush lightly with some of the olive oil, reserving a little for the skillet. Set on a baking sheet and sprinkle liberally with salt and pepper. Toast until golden brown.
Spoon one tomato onto each bread slice. Before serving, scatter fresh lemon thyme leaves and drizzle balsamic reduction over entire platter.
Makes 8 servings. 3 pieces per person. Weight Watchers Points Plus value: 2