Bruschetta with Hot Cherry Tomatoes

  • Yield : 4 to 6 servings
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m
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  • 3 tablespoons extra-virgin olive oil
  • 3 to 4 cloves garlic, chopped
  • 2 pints cherry tomatoes
  • 1 teaspoon crushed red pepper flakes
  • Salt
  • A handful flat-leaf parsley, chopped
  • A few basil leaves, torn
  • 1 loaf semolina bread, sliced


Step 1

Heat about 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot pepper flakes. Season with salt, to taste, and toss to coat in the oil. Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute. Stir in the parsley, adjust the seasoning and remove from the heat.

Step 2

Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining 1 tablespoon of extra-virgin olive oil before serving.

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