2667. ROASTED TOMATO BRUSCHETTA with BACON

4 tablespoons olive oil, divided, plus more for brushing bread slices
3 lb. plum or roma tomatoes, sliced in half, juice and seeds removed
salt and pepper to taste
2 cloves minced garlic
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
2 baguettes, sliced into thin slices
1 clove garlic, cut in half
parmesan cheese
1 lb. bacon, diced and fried until crispy

Preheat oven to 450ºF.  In a bowl, combine 2 tablespoons of the olive oil, the tomatoes and the salt and pepper.  Give a good toss, and spread out on a baking sheet. Bake for ten minutes, flip the tomatoes over, and bake for another ten minutes.  Remove from oven to cool slightly.

Once cool enough to handle, chop the tomatoes and place in a bowl- remove the skins if they fall off completely.  Add the minced garlic, red wine vinegar, crushed red pepper flakes, and reserved 2 tablespoons olive oil.  Toss well, and season with salt and pepper as desired.  This mixture can be refrigerated at this point, for up to several days.

On the day of service, spread out the baguette slices on a baking sheet.  Brush with olive oil, and then rub the breads with the cut side of the clove of garlic.  Bake in a 450ºF oven for 10-15 minutes, or until toasted, but not browned on top. Set aside to cool.

Top each toast slice with 1 1/2 tablespoons of tomato mixture, followed by a sprinkling of Parmesan cheese, and a sprinkling of bacon pieces.

Serve immediately.


bacon recipe courtesy of: Erika, Tummy Treasure, Appleton, Wisconsin, July 28, 2009