• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 6
    OK

    Bruschetta with Epazote Oven-Dried Tomatoes

    When you have an abundance of tomatoes, this is a perfect use for them. Slow baking in a low oven cooks the tomatoes so that they caramelize and pack a huge flavor boost. Served over a creamy chive flecked spread and crispy bread, it becomes the perfect appetizer.


    Ingredients
    For the Tomatoes
    1
    pound
    cherry or grape tomaotes, halved lengthwise
    3
    tablespoons
    fresh epazote leaves, torn
    2
    tablespoons
    fresh thyme leaves
    3
    to 4 cloves garlic, sliced
    1/2
    teaspoon
    sea salt
    1/2
    teaspoon
    freshly ground black pepper
    1/4
    cup
    extra-virgin olive oil
    For the Bruschetta
    1
    small baguette, sliced horizontally and cut into 2 1/2-inch pieces
    3/4
    cup
    cotija, grated, or crumbled feta cheese
    3/4
    cup
    crema or sour cream
    3
    tablespoons
    thinly sliced chives
    *
    kosher salt and freshly ground black pepper
    10
    to 12 small fresh epazote leaves
    Directions
    Preheat the oven to 250 F. To make the tomatoes toss the tomatoes, epazote, thyme, garlic, salt and pepper on a baking sheet. Drizzle with the olive oil and mix well. Bake for 1 to 2 hours, depending on how dry you want them. Stir them gently after 1 hour taking care to not let them fall apart as they will be very soft at this point.
    Let them cool on the tray to room temperature. If not using right away, place in a container topped with additional olive oil and store in the fridge.
    To make bruschetta, preheat the oven broiler. Put the cotija and crema in a small bowl and mix well. Add the chives and season with salt and pepper.
    Place bread on a baking sheet and toast under the broiler until nicely browned, about 2 minutes.
    Spread some of the cheese mixture on each piece of toast. Top with some of the tomatoes and garnish with small epazote leaves.

    The base number of servings for this recipe is 6
    OK

    Write a Review