Monday, November 9, 2015

Hot bruschetta

When your meal is this simple: 

But oh so good...

My husband was watching cooking shows on PBS yesterday and I meandered into the living room just in time to catch Jacques Pepin prepare a dish my husband deemed "hot reverse bruschetta". 

It looked like comfort food and sounded extremely simple. Of course today, shopping for ingredients, Trader Joes wasn't selling shallots, so I substituted a red onion, skipped the thyme and basil and whipped this up, single serving style for lunch.  

Hot Bruschetta
Single serving

One tomato (beefsteak or medium/large vine ripened) 
1/6 of a baguette (seeded, if possible!)
1/3 of a small red onion
1 clove of garlic
Olive oil 
Spray oil

Preheat oven 400 degrees.
Spray oil a individual cassoulet dish. 
Slice the tomato and place at the bottom of the dish.
Cut baguette into small chunks.
Slice the onions and garlic thinly.  
Mix bread, onions and garlic in a bowl with enough olive oil to coat the bread.  
Salt and pepper the tomatoes in the dish and the bread mixture.  
Place the bread mixture on the tomatoes.  
Bake for 30-40 minutes until tomatoes are soft and bread is crispy.  
Enjoy and follow with breath mints.  😁

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