Bruschetta with Roasted Tomatoes, Green Onions, and Pecorino Cheese

Name: Bruschetta with Roasted Tomatoes, Green Onions, and Pecorino Cheese
Yield: Yield: 8 Portions
Ingredients: 16 slices baguette, sliced on the bias ¼ in/6 mm thick; 1 cup/84 g very finely grated pecorino cheese; 16 roma tomatoes (3 lb 8 oz/1.59 kg), cut in half lengthwise, cored; 1 bunch green onions, thinly sliced; ¼ cup/60 mL extra-virgin olive oil; ½ bunch basil leaves; 1½ tbsp/22.5 mL balsamic vinegar; Salt, as needed; Ground black pepper, as needed

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

16 roma tomatoes (3 lb 8 oz/1.59 kg), cut i

Starter
Street Food
Vegetarian

Method

Place the tomatoes cut side down on a sheet pan fitted with a wire rack. Roast the tomatoes under a broiler until the skin begins to char and blister, 3 to 5 minutes. Remove from the oven, remove the skins, and place the peeled tomatoes back on the wire rack. Bake in a 275°F/135°C conve