Cherry Tomato Bruschetta
August, 2005

Serves 8 / In September there’s no such thing as too many tomatoes. Here’s a little switch for bruschetta: You don’t have to chop the tomatoes. Provide small dishes so each diner has his or her own olive-oil mixture for dipping.

2 tablespoons flavorful olive oil
4 fat anchovy fillets, packed in oil
2 cloves garlic, crushed
3/4 cup high-quality olive oil
Dash of freshly ground black pepper
8 thick slices rustic bread, for dipping
2 pints cherry tomatoes, assorted colors

1. Cook 2 tablespoons flavorful olive oil, anchovies, and garlic over very low heat until anchovies mash using the pressure of a fork, only 3–4 minutes. Be careful to keep the heat low enough not to burn the garlic. Remove from heat. When cool, add to 3/4 cup high-quality olive oil and grind on a twist of pepper.
2. Toast bread. Rinse cherry tomatoes and arrange on a platter. Dip pieces of bread into oil-garlic-anchovy mixture, then pop a cherry tomato into your mouth and eat together.


PER SERVING: 381 cal, 56% fat cal, 24g fat, 3g sat fat, 2mg chol, 7g protein, 35g carb, 2g fiber, 391mg sodium