I made this particular recipe for Mother's Day, and although the picture probably doesnt look all that tasty, it was friggin delicious. I fell in love with these beautiful locally grown early tomatoes that were varied in sizes and colors (which I found at the Atwater market btw, but which I know that IGA has some in smaller packets) and decided to make a colored version of bruschetta with.
Goat Cheese and Roasted Tomato Bruschetta
- 1lbs of multi-colored cherry tomatoes
- 1 yellow pepper
- 1 large onion
- E.V.O.O. (extra virgin olive oil)
- 2-3 tsp of dried italian herbs
- 3 oz (more or less depending on your own taste) of crumbled goat cheese
- freshly ground pepper
- Cut the tomatoes, onions, and pepper in bite size pieces. Alternatively, you can roast the tomatoes whole, just remember to make a slit in the tomato skin or your going to have a joyous mess of exploding tomatoes in your oven.
- Put the pieces on a cooking sheet and mix maybe 2 tsp of E.V.O.O. on it. Using your hands or a fork, mix it toguether to make sure that the oil is evenly spread.
- Roast in preheated oven (375C) for 10 minutes, keeping an eye on it to gauge the time to pull it out depending on your oven's strength. The smell and sight of the readyness of the tomatoes will be quite apparent.
- Pull the pan out, sprinkle half the herbs, mix and flip, and sprinkle the other half. If your tomatoes are sticking, add another tsp of EVOO. Put back in the oven for another 10 mns or so.
- After its done, just put in a pretty dish and crumble the goat cheese right on top. Grind some pepper right on the top of everything and voila! As an alternative to the oven, you could try pan frying the veggies as well, its a nice texture change.
And thats it! Spoon onto your vessel of choice, a nice grilled piece of flatbread, or even directly onto meat as well. Play around with it and discover all the different tomato varieties that are out there, they all have different tastes and textures and will completely alter the bruschetta. Try a different color pepper, or different onion as well. Ive added freshly shucked sweet corn for a delightful sweeter taste too!