Improvisational Passover Appetizer: Matzah Bruschetta! Because I’m just too Italian for plain Jewish food, or so I think. And it was a huuuuge hit. Since I couldn’t really rub the “bread” with fresh garlic, as is traditional, I roasted the tomatoes with a little garlic, and thyme too. Enjoy the matzah mania!
- Position oven rack in center to lower third of oven.
- Put oven broiler on high.
- Cut tomatoes in half and place them on a baking sheet on top of parchment paper.
- Drizzle generously with olive oil, sprinkle with chopped garlic, a hearty pinch of salt and several hearty pinches of thyme.
- Using your fingers, mix the tomatoes up in the oil, garlic and herbs.
- Lick your fingers. You want them to taste good and even a bit over-salted and over-“herbed” because much will burn off in oven.
- Put tray in oven and cook for about 7-10 minutes, opening oven at times to give the pan a shake to roll tomatoes around.
- The tomatoes are done when the skins begin to bubble and even burn and tomato juices begin to burst.
- Let tomatoes rest while you prepare the matzah and burrata.
- Turn oven to bake at 400 degrees and line a baking sheet with parchment paper.
- Carefully break the matzah into bite size pieces, approximately 1 inch by 2 inches. It’s okay if they’re not perfect
- Brush the pieces of matzah on each side with olive oil and sprinkle with kosher salt
- Place them on the pan and bake for 10 minutes. Remove from oven.
- Cut the burrata into thin slices. It will get messy. It’s okay.
- Top each piece of matzah with a piece of burrata.
- Sprinkle with salt.
- Put two tomatoes on top and crush down gently with a fork.
- Drizzle with olive oil. Top with freshly cut basil.