May 3, 2002, Newsletter Issue #55: Exploring Bruschetta...

Tip of the Week

Since it will be a while before garden fresh tomatoes are readily available, try using vine ripened tomatoes instead for maximum
flavor in this classic bruschetta with a twist...

Caramelized Onion & Tomato Bruschetta:

1 French baguette, cut into 1/2" diagonal pieces
2 Tablespoons olive oil
2 Tablespoons olive oil
1 large Spanish onion, very thinly sliced
3 Tablespoons brown sugar
2 cups tomatoes, chopped
1/4 cup fresh parsley
Kosher salt and pepper to taste
1/2 cup parmesan cheese, freshly grated

Preheat the oven to 350 degrees. Brush the bread slices with the olive
oil, place on a baking sheet and bake until very lightly toasted, about 6-8 minutes. Remove from the oven and set
aside.

Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil over high heat. Add the onion, reduce heat and
cook, stirring often, for 5 minutes until the onions are translucent. Add the brown sugar and continue cooking,
stirring occasionally, for 15 minutes more until the onions are golden and most of the liquid from the onions has
evaporated. Remove from the heat and cool slightly.

In a medium bowl, combine the tomatoes and parsley. Evenly divide the
onion mixture among the toasted bread slices.

Top each with a small amount of the tomato mixture and sprinkle with salt,
pepper and a little Parmesan cheese.

Just before serving, turn on the broiler and broil the Bruschetta to heat
through and slightly melt the cheese.

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