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This fresh tomato bruschetta appetizer looks (and tastes) fancy, but is easy to make, especially for a crowd. Better yet, you don’t need to wait for peak tomato season: Cherry tomatoes are delicious all year and cooking only deepens the flavor. If you need to save time, the filling can be made a day ahead and gently reheated before assembling.
How to Make It
Heat 3 tablespoons of the oil in a Dutch oven over medium. Add bell pepper and onion; cook, stirring often, until onion softens and turns deep golden, about 15 minutes. Add tomatoes, wine, garlic, salt, and black pepper; cook, stirring often, until tomatoes burst and mixture has cooked down and thickened into a jam-like consistency, about 15 minutes. Remove from heat.
Preheat broiler to high with rack about 5 inches from heat source. Brush baguette slices evenly with remaining 1 tablespoon oil; arrange in a single layer on a baking sheet. Broil in preheated oven until golden brown, about 1 minute. Transfer toasts to a platter; top each with about 1 tablespoon cooked tomato mixture. Sprinkle evenly with Parmesan, basil, and crushed red pepper.