Smoked Tomato Bruschetta

Ingredients:

• 1 pint red grape tomatoes, halved lengthwise
• 2 tablespoons olive oil
• 2 cloves garlic, finely minced
• 2 Tablespoons red onion, minced
• 8 whole fresh basil leaves, chiffonade
• Salt
• 1 whole baguette

Tomato Soup Shooters with Parmesan Crisps

Ingredients:

• 4 ounces Parmesan

Instructions:

1. Place tomatoes in electric smoker and allow to smoke for 15 minutes.
2. In a microwavable bowl, add the olive oil, garlic, and red onion and microwave for 30-60 seconds.
3. Add the smoked red tomatoes and basil to the bowl.
4. Sprinkle with salt.
5. Cut the baguette into diagonal slices to allow for the most surface area possible.
6. Toast the bread on both sides and brush with olive oil.
7. To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread.

Instructions:

1. Make or buy tomato soup.  (Note: See my recipe for roasted red pepper + tomato soup here.)
2. Line toaster oven tray with parchment paper.
3. Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together.
4. Drop grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 5 minutes until golden.
5. Place tomato soup in teacups or small bowls.
6. Place Parmesan crisps in tomato soup.