Name: Roasted tomato and onion bruschetta
Yield: serving
Cuisine: Accompaniment
Ingredients: 1 bread olive ciabatta loaf; olive oil drizzle; 2 c cherry tomatoes; olive oil; salt and freshly ground black pepper; 4 Tbs butter; 1 onion brown, sliced; parmesan cheese to serve; fresh basil to serve; pesto basil, to serve

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Ingredients (10)

1	bread — olive ciabatta loaf
	olive oil — drizzle
2 c	cherry tomatoes
	olive oil
	salt and freshly ground black pepper
4 Tbs	butter
1	onion — brown, sliced
	parmesan cheese — to serve
	fresh basil — to serve
	pesto — basil, to serve

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Method:

Cut the olive ciabatta into slices, arrange on an oven safe baking tray and drizzle with olive oil. Grill in the oven, carefully, until toasted. Set aside.

Transfer the tomatoes in an oven safe dish, drizzle with olive oil, season and roast until they burst open. Remove from oven, set aside.

In a saucepan, heat the butter and add the onion rings and allow to simmer until soft and translucent. Add a tablespoon or two of water, leave to cook through and saute until golden and caramelized.

Serve the Bruschetta by layering it with onion and tomatoes, adding fresh Parmesan, basil leaves, pesto and balsamic reduction.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.