Food Network UK

Bruschetta with hot cherry tomatoes

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Ingredients

  • 45ml extra-virgin olive oil
  • 3 to 4 cloves garlic, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 600g cherry tomatoes
  • 1 tsp. crushed red chilli pepper flakes
  • Salt, to taste
  • 15g flat-leaf parsley, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • A few basil leaves, torn
  • 1 loaf semolina bread, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced

Use imperial measurements

Method

How to make Bruschetta with hot cherry tomatoes

1) Heat about 30ml extra-virgin olive oil in a medium skillet over medium heat. Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot chilli pepper flakes. Season with salt, to taste, and toss to coat in the oil.

2) Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute.

3) Stir in the parsley, adjust the seasoning and remove from the heat.

4) Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining extra-virgin olive oil before serving.