Warm, juicy cherry tomatoes are anchored by sliced mushrooms, which add meatiness and depth of flavor. Like most bruschetta, they may be a trifle messy to eat. For the bruschetta:Move the oven rack to ...

At our house, we eat cherry tomatoes every day at the moment — not that I am complaining, but variation can be a problem. They are wonderful halved and fried alongside an egg for breakfast, tossed in ...

One of the easiest ways to add depth to a vegetable dish is to slowly roast the ingredients. In this case, cherry or grape tomatoes are roasted, drizzled with balsamic vinegar and heaped over a ...

Italians would never make bruschetta on whole grain bread. Believe it or not, it’s not even easy to find good whole grain bread in Italy. But come on, no matter how good a fresh, crusty, country loaf ...

Peak summer tomatoes are sweet enough to eat alone or layered into a simple salad, but sometimes they need a little heft to turn into a meal. Enter bruschetta. I blast the bread over high heat — with ...

1 pint of cherry tomatoes 3 cloves of garlic, peeled 5 sprigs of thyme ¼ cup of extra virgin olive oil salt, pepper 1 baguette Preheat oven to 300 degrees. Drop tomatoes, thyme, and garlic into baking ...

Can you believe these summer stunners will only take you 15 minutes from start to finish? All it takes is layering seasoned ricotta cheese and pesto-coated tomatoes on thin slices of baguette. The ...

As the days get hotter and hotter and the sun shines brighter, tomatoes are getting bigger and better. This is one of the best times of the year, when tomatoes are in season and treating us to their ...

The bread is cut thick from a good country loaf with a thick chewy crust, toasted and splashed with a little extra-virgin olive oil from co-owner Giorgio Pierangeli’s family farm back in Abruzzo. Then ...

Peak summer tomatoes are sweet enough to eat alone or layered into a simple salad, but sometimes they need a little heft to turn into a meal. Enter bruschetta. This long-standing Italian antipasto ...