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Roasted Tomato Bruschetta with Taleggio and Herbs
Pumpernickel bread offers much more flavor than the average crusty white wheat loaf for this take on a delicious finger food from Italy. Purchase a presliced loaf or buy a whole one and slice it ½ inch thick. We take plum tomatoes, which are drier and firmer than standard round tomatoes, and roast them in the oven to soften their texture and concentrate their flavor. Taleggio is a rich, semisoft northern Italian cheese that has a pungent aroma but a mild, subtly nutty flavor. If it’s not available, brie is a great alternative. We top the bruschetta just before serving with a tangle of chopped fresh herbs and greens.
4
Servings
Tip
Don’t remove the rind from the cheese. The rind is edible on both Taleggio and brie, and offers a contrast in texture from the creamy center.
35 minutes
Ingredients
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4
large slices pumpernickel bread, each about ½ inch thick (see headnote)
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4
tablespoons extra-virgin olive oil, divided, plus more for brushing
Directions
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01Heat the oven to 450°F with a rack in the middle position. Brush both sides of the bread slices with oil, then place in a single layer on a rimmed baking sheet. Bake until the bread is toasted on both sides, 5 to 6 minutes total, flipping the slices once about halfway through. Transfer the bread to a wire rack; reserve the baking sheet.
