Tomato-Parmesan Bruschetta

THESE LITTLE TOASTS make a fine hors d’oeuvre, a delicious snack, and a perfect accompaniment to soup or salad.

SERVES:  5 TO 10

INGREDIENTS:

• Pound ripe plum tomatoes, halved and cored
• ½ pound mushrooms, trimmed and sliced
• 6 garlic cloves, peeled but left whole
• 1 tablespoon chopped fresh rosemary leaves
• Salt and freshly ground black pepper
• 4 tablespoons extra virgin olive oil
• 10 slices French bread, lightly toasted
• Freshly shaved Parmesan cheese

INSTRUCTIONS:

1. Preheat the oven to 450°F. Lightly oil a 9 × 13-inch baking dish.
2. Place the tomatoes cut side down in the baking dish. Scatter the mushrooms and garlic in the dish. Sprinkle the rosemary and salt and pepper to taste over the vegetables. Pour 3 tablespoons of the oil over all.
3. Roast for about 30 minutes, until the mushrooms are browned and the tomatoes are soft, stirring occasionally for even cooking. Remove from the oven and preheat the broiler.
4. Lift the skins off the tomatoes and discard. Scrape the vegetables into a bowl and mash with a fork. Brush the bread slices with the remaining 1 tablespoon oil. Spread the tomato mixture on the bread and top each slice with a shaving of Parmesan. Arrange on a baking sheet.
5. Broil for about 2 minutes, until the cheese is melted and bubbly.
6. Serve at once.

VARIATIONS:

• Top each slice with some Garlic Puree and a shaving of Parmesan cheese.
• Top each slice with roasted mushrooms and a shaving of Parmesan cheese, grated Gruyère cheese, or crumbled feta cheese.
• Spread each slice with mild, fresh goat cheese, such as Montrachet, and top with roasted mixed root vegetables.
• Spread each slice with Roasted Tomato Sauce, then sprinkle with chopped fresh herbs and grated Parmesan cheese or crumbled feta cheese.
• Spread each slice with Indian Summer Pepper Relish.
• Top each bread slice with a slice of roasted zucchini and a crumble of feta cheese.
• Top each slice with a spoonful of Roasted Shallot Confit and a shaving of Parmesan cheese.

PARMESAN CHEESE INFORMATION:

• Buy the Real Stuff: Parmigiano-Reggiano
• Look for Parmigiano-Reggiano, an all-natural cheese made in the area around Parma, Italy.
• It has a sweet, salty, nutty flavor with a slightly granular texture.
• Use the large holes of a box grater to get bigger, more flavorful pieces of cheese.
• For garnishing salads or topping bruschetta, shave the cheese using a vegetable peeler to get even larger pieces. Strip off very thin slices.