Ingredients
1 small loaf semolina bread
2 pints (4 cups) small cherry tomatoes
8 tablespoons garlic oil, store-bought or homemade
Instructions
Instructions
- Preheat oven to 375º.
- Cut bread into 16 to 20 1/2-inch-thick-slices. Place in oven and toast for about 5 minutes on each side, until golden and rather crisp. Place toasted bread on platter.
- Wash tomatoes and dry well, removing any stems. Cut tomatoes in half through stem ends.
- Heat 5 tablespoons oil in 12-inch nonstick skillet over high heat. Add tomatoes and cook, stirring often, until just softened, about 5 minutes. Add pinch of salt and freshly ground black pepper to tastd.
- Spoon mixture onto toasted bread and drizzle with remaining oil. Sprinkle with coarse sea salt and arrange on platter.[/ol
Makes 20 bruschetta.
Credits: From Entertaining 1-2-3 by Rozanne Gold. Little, Brown and Company.

