This summer, I found I was not eating as much meat as I normally do. Don't get me wrong, I love meat. Growing up with parents from Taiwan and Malaysia, we include meat in all our dinners. I think eating less meat this summer has something to do with the fresh vegetables in my garden. I will have finished my dinner and think, whoa, I didn't have meat today. Also, I just realized that this whole paragraph is dedicated to me talking about meat. See, I do love meat.
Part of the reason why I feel I need to include meat in my dishes is because I don't feel full or satisfied if I just eat vegetables. I could never just have a salad and be satisfied, it would have to include at least chicken or shrimp.
However, this roasted bruschetta has definitely left me satisfied, and there was no meat involved. Hopefully it will satisfy you as well.
Roasted Tomato and Basil Bruschetta
Makes 10 pieces
- 4 tomatoes
- 3 cloves of garlic
- 10 basil leaves (or a hand full)
- 3 tbsp of extra virgin olive oil (extra for brushing)
- 1 small/medium baguette
- Dash of oregano
- Preheat the oven to 400 degrees.
- Dice the tomatoes, garlic and basil and mix into a bowl with 3 tbsp of olive oil.
- Spread the vegetables onto a sheet pan and sprinkle oregano on top. Roast for 15-20 minutes.
- While the tomato, basil and garlic roast, heat up a frying pan to medium heat.
- Slice the baguette at an angle, 1 inch for each slice.
- Brush the extra virgin olive oil on to each side of the baguette slices and toast in the pan until golden brown.
- Top the roasted vegetables onto the toasted baguette slices and sprinkle with freshly grated parmigiano reggiano if desired.