Roasted Tomato & Thyme Bruschetta
2 Sourdough baguettes
5 fresh plum tomatoes
2 bunches thyme
8 garlic cloves
salt and pepper to taste
Cut baguettes on an angle 1/2 inch thick and lay out on a sheet pan. Brush bread with olive oil and season with salt and pepper. Cut tomatoes in eighths and put into a large bowl. Slice garlic and add this with thyme bunches (The whole Sprig) to the bowl. Sprinkle 2 oz of olive oil, a touch of kosher salt, and black pepper. Lay out onto a sheet pan. Cook bread and tomato mixture in oven for approximately 15 minutes on 350 degrees. When finished, let cool and top the baguette slices with your roasted tomato and sprinkle with shredded Parmesan cheese.
~ Recipe submitted by Guy Vaknin Executive Chef of Esprit Events