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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Appetizers, Season 4
Roasted Tomato Bruschetta
Source: Nikki Cascone, Top Chef Season 4
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Roasted Tomato Bruschetta
Prep Time: 45 minutes
Serves: 6
Directions:
In a bowl cover the quartered tomatoes with olive oil and salt and pepper. Lay them out skin down on a wire rack and scatter whole sprigs of herbs and garlic cloves. Cook on low heat (300-325 degrees) until halfway melted but still plump.
Let cool then remove herbs and cut into large dice. Season again with salt and pepper and olive oil then let chill.
When ready to serve on bruschetta, add fresh basil and aged balsamic.
Ingredients:
6 Roma tomatoes, quarterd
1 cup extra-virgin olive oil
Salt and pepper to taste
Sprigs of thyme to taste
Sprigs of rosemary to taste
3 garlic cloves, peeled
Bruschetta
Fresh basil, chiffonade
A few drops good aged balsamic
TOP CHEF
Season 4 - Chicago
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