Roasted tomato and onion bruschetta

Anina's Recipes
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Great for entertaining!

By Food24 October 10 2014
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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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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.

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