Burnt Tomato, Goat Cheese, and Anchovy Bruschetta

One of my favorite cook books of all times is called Seven Fires by Francis Mallmann.  I bought it because we will be spending some time down in Patagonia this year on two separate trips and I am excited about the food!  Look at me, the fat kid who gets excited about food.  I swear the only reason I hunt is to eat.   This appetizer I have made on several occasions and it is a home run!  Thank Francis for making this world a better place via a good recipe and a great cooking book.  Please do not let the Anchovy scare you away, I have served this on several different occasions, and unlike Francis I hide the anchovy under the tomato and they get mowed over by friends, clients, and family and nobody ever even notices.

Get out the mini processor. I LOVE THIS THING

 Add 1/2 cup of Oregano leaves, 1/4 cup of virgin olive oil, course salt and fresh ground pepper to taste and blend.

Take 36 cherry tomatoes and cut them in half.

Cut the cherry tomato in half

Then put the tomato in a bowl and toss and combine.

Check to make sure you seasoned with salt and pepperHeat up a large cast-iron skillet or what they call Chapa’s in Argentina. When it is very hot place the cherry tomatoes halves cut side down and about 1 inch apart on the hot surface. Work in batches if necessary. Do not move the tomatoes, do not even touch them until they cook and burn because if you do they will fall apart and lose their shape. I use tongs to remove them and put them onto a plate, be careful and it is okay if they are blackened, that is what you are looking for.I then cut some bruschetta and I take about 8 ounces of goat cheese or bucheron. I have used both, and I think I prefer a good aged goat cheese. I spread a little on each piece and put on a cookie sheet to broil. While the oven heats up. I make the Parsley, olive oil and Garlic Sauce. This is pretty easy, 1/2 cup packed minced fresh flat-leaf parsley, 4 garlic cloves, 1/2 cup virgin olive oil, salt and pepper to taste. Put it in your food processor. As the tomatoes burn, I add the bread and cheese to the oven under the broiler. As the cheese softens I pull off and add anchovy fillets. Okay here is the important part, DO NOT BUY THE CHEAP STUFF. BUY a 3.5 oz of the ITALIAN ANCHOVY. Take them out of the jar and cut the lengthwise anchovy in half. Add them to the top of the cheese. Then add the burned tomatoes about 3 halfs a piece of bread, black side up. Use your tongs. Then take a spoon and spoon a dollop on each bruschetta and quickly serve. Then think to yourself that you should go buy Seven Fires because your friends will think you are a real a super star and possible a demi God. Burnt Tomato, Goat Cheese, and Anchovy Bruschetta.

These are just amazing people.  Make them over the holidays.Happy Thanksgiving,The Hunting Chef

I stole these photos off CatasTrophy Wife blog

One Comment on “Burnt Tomato, Goat Cheese, and Anchovy Bruschetta

  1. Good recepie, not to different from mine. I use sourdough bread

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