Smoked Tomato Bruschetta
This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
hickory sawdust chips
nonstick cooking spray
1 pound fresh tomatoes
4 cloves garlic, finely minced
toasted baguette slices
shaved Parmigiano-Reggiano for serving
Using a stovetop smoker, sprinkle sawdust chips on bottom of the pan. Spray the drip tray and rack with a nonstick spray, and place both on top of the chips. Place tomatoes on top of the rack, and place the lid on top in a mostly closed position. Turn heat to high. Once you see the first wisps of smoke, completely close the lid, and smoke the tomatoes for about 20-30 minutes. Tomatoes should be soft, but not falling apart. Remove to a cutting board, let cool, remove peels, and coarsely chop. Add tomatoes to a mixing bowl.
In a small sauté pan, lightly covered in olive oil, sauté garlic about 20-30 seconds over low to medium heat. Do not let it burn. Set aside to cool, and coarsely chop the basil.
Add cooled garlic and basil to the tomatoes. Season with salt to taste. Top toasted baguette slices with bruschetta, and sprinkle shaved Parmigiano-Reggiano on top before serving.