Bruschetta is a perfect way to use leftover bread and showcase foods at their peak of freshness. Its most common incarnation involves fresh tomatoes and basil, but we upped the ante with a combination of roasted tomatoes, yellow peppers, and scallions. Roasting the tomatoes adds a level of complexity and is also a way to make not-so- perfect specimens taste great. Using high-quality bread makes all the difference.
8 thick slices baguette 3 garlic cloves, peeled (2 left whole, 1 minced) 4 teaspoons canna-olive oil 2 cups cherry tomatoes 1⁄2 yellow pepper, cut in small strips 3 green onions (white and green parts), cut into 1-inch pieces 2 tablespoons olive oil Coarse salt (kosher or sea) and freshly ground black pepper, to taste
Preheat the oven to 325°F.
Put the bread slices on a baking sheet and toast them, about 5 to 7 minutes.
Remove the bread from the oven and, while it’s still warm, rub one side of each slice with the 2 whole garlic cloves. Drizzle or brush the slices with the canna-olive oil.
On a rimmed baking sheet, toss the minced garlic, tomatoes, peppers, and green onions with the olive oil. Bake until the tomatoes have lost their shape and the scallions have started to turn golden brown, about 15 minutes.
Divide the tomato mixture among the bread slices and sprinkle with salt and pepper.