BRUSCHETTA WITH WARM TOMATOES AND HERBS

BRUSCHETTA WITH WARM TOMATOES AND HERBS
Serves 4

Ingredients:
2 ½ cups assorted tomatoes, such as grape, cherry, or chopped heirlooms
3 tablespoons fresh basil, chiffonade, plus more for garnish (the thinner the better)
2 tablespoons finely chopped shallots
2 teaspoons olive oil
¼ teaspoon sea salt
¼ teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons olive oil
4 (1- ounce) slices ciabatta or sourdough bread
1 garlic clove, halved

Method:
Combine first 8 ingredients, and let stand 1 hour. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato mixture, and cook 10 minutes or until thoroughly heated, stirring occasionally. Remove from heat.

Heat a grill pan over medium-high heat. Brush bread with olive oil and add to grill; cook 2 minutes on each side or until toasted. Rub 1 side of each toast piece with the cut sides of garlic clove halves. Serve tomato mixture over toast and garnish with basil.

*you can toast the bread in the oven if you don’t have either a grill or a grill pan that goes on the stove)

*Spanish paprika (pimento) would be good in this mixture

*use firmer tomatoes – cooks down sweeter

*Garnish with a little Maldon

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this is also fabulous, easy, and just so good!