We still had a few ripe, red tomatoes to use up from our friend’s late harvest in early December. No, that wasn’t a typo, we live pretty far south. The fruit wasn’t as sweet as what you’d pull off the vine in summer, so a little roasting and a lot of garlic were in order.
Roasted Tomato Bruchetta
- 6-8 slices day old bread brushed with olive oil and toasted
- 10 small tomatoes quartered
- 6 cloves garlic
- 8 black olives chopped roughly
- feta cheese
- 8 anchovy fillets (optional)
Place the garlic and tomatoes in a roasting pan and drizzle with olive oil. Roast in an oven at 360 degrees until browned on the edges, about 45 minutes. Remove from oven and let cool to room temperature. Roughly chop the garlic and tomatoes and mix with the olives. Season with salt and pepper. Spread an anchovy fillet over each slice of bread, add a spoonful of tomato mixture and top with crumbled feta. Repeat until all tomato mixture is gone. Serve with a pinot gris or sauvignon blanc.