Charred Tomato, Pepper, and Onion Crostini
This elegant side was designed for indoor cooking, but if you can char the vegetables and brown the bread on a grill, all the better.
3 small tomatoes, halved and seeded (2 cups)
1 small onion, quartered
1 medium or 2 small bell peppers, halved lengthwise and seeded
6 cloves garlic, peeled
2 Tbs. olive oil, plus extra for brushing bread slices
6 large slices ciabatta bread
6 Tbs. shredded basil leaves for garnish
- Set oven racks to middle and lower positions. Preheat oven broiler to high. Line 2 baking sheets with parchment paper.
- Arrange tomatoes, onion, bell peppers, and garlic cloves on one prepared baking sheet. Drizzle with 2 Tbs. olive oil, and toss to coat. Turn vegetables cut-side down, tucking garlic under tomatoes to prevent burning. Place on middle oven rack. Broil 8 to 10 minutes, or until tomato skins are charred, stirring once. Pulse vegetables in food processor until coarsely chopped.
- Arrange bread slices on second parchment-lined baking sheet. Broil on lower rack 2 minutes, or until lightly golden. Flip bread and broil 2 minutes more.
- Brush bread slices with olive oil. Spread each slice with ¼ cup tomato mixture, and sprinkle with 1 Tbs. basil.
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