Bruschetta with After Hours Toast
This is one of my favorite summer recipes. The roma tomatoes are so great in the summer.
4 lbs. ripe roma tomatoes (cut into quarters)
1//4 c. olive oil
1 or 2 bulbs of garlic (peeled)
Preheat oven to 300. Combine quartered tomatoes, garlic and ½ of the olive oil in broiler pan. ( I use the broiler pan because it is deep.) Toss three ingredients. Roast for about 2 hours. Every ½ hour scrap the pan to mix the burned sides of the pan with the tomatoes. This is a very important part. It mixes and caramelizes. When it is finished cooking let cool then add the fresh basil and goat cheese to taste.
Once you refrigerate this Bruschetta it loses much of its taste. I would not refrigerate before serving.
After Hours Toast
When I was in my early 20’s I worked at a restaurant by the name of After Hours. They had this amazing bread they would serve before dinner.
1 loaf of French bread (sliced thin)
Fresh grated Romano/Parmesan Cheese( Costco has a good brand but don’t buy the grated. Grate it yourself)
Butter one side of the bread and sprinkle the cheese on top. Broil until golden. BE CAREFUL it burns easily. Take it out of the oven and turn the bread over. Sprinkle more cheese on the second side and put back in the over. Serve