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WEEK IN REVIEW
Wednesday


81 veterans' names, 81 meaningful lives honored...
USO singer's voice still charms them in Edmonds
Monroe honking case makes it to state Supreme C...
Tuesday


Fire destroys Emory's restaurant
Peggy Pritchard Olson always put Edmonds first
Camano Island burglaries spike: Is Colton back?
Monday


Tree clearing, mud slide angers Everett neighbor
Later start for school day unlikely in Marysville
Hopes for Snohomish excursion train may hinge o...
Sunday


Glacier Peak freshman overcomes jitters to win ...
Gay marriage issue can wait, say Referendum 71 ...
Cities across south Snohomish County see tax re...
Saturday


Thousands honor slain Seattle police officer Ti...
Suspect identified in Seattle police killing
Mountlake Terrace thrilled by high school's fir...
Friday


Officer Timothy Brenton. Gone, but not forgotten
Person sought in officer's killing is shot in head
Thousands to pay respects to slain Seattle poli...
Thursday


Tale of 1916 Everett Massacre retold in style o...
Reservist survived Iraq but not his return to c...
Swine flu suspected in infant’s death
 

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Associated Press  (click to enlarge)
Slowly roasted tomatoes are the key to this bruschetta's deep flavor.
 
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CONTACT THE HERALD
Melanie Munk, Features Editor
munk@heraldnet.com
 
Published: Wednesday, August 20, 2008

Slow-roast tomatoes to give deeper flavor to bruschetta

One of the easiest ways to add depth to a vegetable dish is to slowly roast the ingredients.

In this case, cherry or grape tomatoes are roasted, drizzled with balsamic vinegar and heaped over ricotta-slathered bruschetta.

ROASTED TOMATO BRUSCHETTA



2 pints cherry or grape tomatoes, halved



3 tablespoons olive oil, divided



1 teaspoon kosher salt



1/4 teaspoon ground black pepper



1/2 cup balsamic vinegar



6 slices sourdough bread



2 cloves garlic, peeled



11/2 cups ricotta cheese



1 tablespoons fresh thyme leaves



Heat the oven to 400 degrees.

In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.

Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.

While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.

During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.

Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.

Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

Makes 6 servings.

1. Emory’s owner fears fire was arson
2. Monroe honking case makes it to state Supreme Court
3. Vatican ponders the souls in space
4. 81 veterans' names, 81 meaningful lives honored in Snohomish
5. Hope dims that Olympics will boost region
6. Student hit in crosswalk to return
7. Smokey Point to celebrate end of roadwork
8. Death on Edmonds waterfront ruled a suicide
9. Help for young moms may continue
10. Semifinal slate sealed on ‘Dancing With Stars’
Enterprise Newspaper Snohomish County Business Journal
Bazaar Fever
Hawks proud of historic season
Olson always put Edmonds first
Honoring student veterans
‘Wheedle' author comes to Lynnwood bookshop
Mavs build early lead en route to easy win
Prep football games of the week (state playoffs)
Tears of laughter, tears of grief
Death on Edmonds beach likely a suicide
The Enterprise Online Newspaper


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