Fire-Roasted Tomato and Onion Bruschetta

Name: Fire-Roasted Tomato and Onion Bruschetta
Ingredients: 8 ripe plum tomatoes, sliced in half lengthwise; 2 medium red onions, peeled and thickly sliced; ¼ cup (60 mL) olive oil; Salt; freshly ground black pepper; 3 tbsp (45 mL) olive oil; 2 tbsp (30 mL) chopped fresh curly parsley; 2 tbsp (30 mL) chopped fresh basil; 3 tbsp (45 mL) Grill-Roasted Garlic (see recipe below); 2 tbsp (30 mL) balsamic vinegar; Finely chopped zest (approx. 1 tbsp/15 mL) and juice of 1 lemon; 1 fresh baguette, 16 to 18 inches (28 to 30 cm) long, sliced on the diagonal into ¾-inch (2cm) slices; ½ cup (125 mL) freshly grated Parmesan cheese

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Godfather of the Grill's tasty recipe for bruschetta featuring delicious fire-roasted tomatoes and onions plus grilled garlic

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tedreader.com.

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Ingredients

8 ripe plum tomatoes, sliced in half lengthwise
2 medium red onions, peeled and thickly sliced
¼ cup (60 mL) olive oil
Salt
freshly ground black pepper
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) chopped fresh curly parsley
2 tbsp (30 mL) chopped fresh basil
3 tbsp (45 mL) Grill-Roasted Garlic (see recipe below)
2 tbsp (30 mL) balsamic vinegar
Finely chopped zest (approx. 1 tbsp/15 mL) and juice of 1 lemon
1 fresh baguette, 16 to 18 inches (28 to 30 cm) long, sliced on the diagonal into ¾-inch (2cm) slices
½ cup (125 mL) freshly grated Parmesan cheese