Fire roasted tomatoes make bruschetta, the popular appetizer from Rome, taste richer. Easy to prepare all year long, serve them warmed or at room temperature. The tomato mixture is also delicious as a pizza topping, no cook pasta sauce and as a sauce for grilled chicken or grain bowls.
1 can (14.5 oz.) Contadina® Fire Roasted Diced Tomatoes, well drained
2 to 3 Tbsp. chopped fresh basil
4 Tbsp. olive oil, divided
1 large clove garlic, minced
1/2 tsp. red wine vinegar
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes, optional
16 diagonal-cut slices of baguette (1/2-inch thick)
Preheat oven to 450°F. Coarsely chop tomatoes into 1/4-inch pieces. In a small bowl, combine tomatoes, basil, 1 Tbsp. olive oil, garlic, vinegar, salt and red pepper flakes; set aside for flavors to develop.
Meanwhile, brush tops of bread with 3 Tbsp. oil. Place on a baking sheet and toast about 5 minutes until golden.
Spoon 1 Tbsp. tomato mixture onto each toast; serve immediately.
Variations
Prepare as directed, except:
• Warm Bruschetta—Microwave the tomato mixture 1 minute before topping toasts.
• Puttanesca Bruschetta— Increase red pepper flakes to 1/2 tsp. and stir in 1/2 cup coarsely chopped whole pitted green or black olives and 2 Tbsp. capers in Step 1. Makes enough for 24 toasts.
• Large Bruschetta – Use 6 slices rustic country-style bread, such as ciabatta, instead of baguette. Bread toasting time may be longer.