| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 255 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 443 mg |
Reviews
Delicious. Quick. Easy
I needed to use dozens of cherry tomatoes out of my garden. I also threw in some fresh oregano at the end, and finished with balsamic vinegar at the suggestion of another reviewer. It was delicious!
Really enjoyed this. I went heavy on the fresh basil. The left overs were even better after the basil flavor blended in more. I topped with shredded parmesan.
I just made this for our New Year’s Celebration tonight and it is delicious! I did add a splash of balsamic after it was cooked, chilled it for a few hours, then topped with a little basil, feta and shredded parm … yummy! Only complaint is the “mushiness” (which I expected no less from cooking tomatoes however, bruschetta is intended to be more tomatoes than sauce.
This recipe sounded good and I have a ton of cherry tomatoes in the garden right now so decided to try it. Very easy and very delicious. I served it for my dinner tonight with only a little sliced parmesan cheese on the side and a glass of red wine. Doesn’t get much easier or better than this!
I followed directions but garlic burned :-(.
AMAZING!!
One of the best brushettas I’ve had.
So quick, easy and delicious. It was a big hit.
Just made this today because we have so many cherry and yellow pear tomatoes growing from our garden. OM-goodness!! This was so delicious! The tomatoes exploded into a beautiful sweet taste and the red pepper flakes gave it a good “kick” in the background! I had just cooked some pasta, so I topped a small plate of pasta w/these tomatoes…..so good!! I did make a mistake while cooking though……my blind eyes pulled the cilantro instead of the flat-leaf parsley, so I don’t know if that would change the overall flavor all that much, but either way, it was GOOD!!! Will make again and again! So easy!!