Roasted Red Pepper And Black Cherry Tomato Bruschetta, Pollock Style

• 4 fire roasted peppers, sliced into sixteenths
• 1 pound black cherry tomatoes, black prince heirlooms, or kumatoes, halved or quartered
• grapeseed oil
• 1 fresh large baquette or 2 eight inch baguette rolls
• 1 cup aged red basalmic vinegar
• 1/2 cup EVOO
• 1 tablespoon pink or kosher salt
• 12 ounces fresh soft ripened goat cheese
• flat leaf parsley and fresh basil for garnish

1. In a small pan reduce the basalmic vinegar about 50% until it is a heavy syrup.
2. After fire roasting a batch of peppers (see illustrations of some on the grill, quartered, laid flat, then when cool scrape off the blackened skin over a bag), take 4 and cut into sixteenths. Or start with a high grade bottle of prepared peppers, as I did with the first batch. Halve the cherry tomatoes or quarter the small heirlooms. I recommend using a black tomato for the contrast in color, but other tart heirlooms would also work. Heat a small amount of grapeseed oil in a heavy saute pan. Add the tomatoes first with salt to saute for a few minutes. Add the peppers just to heat. If you are using larger tomatoes like the black prince, you might want to remove the skins after grilling. I like leaving the skins on with the smaller cherry tomatoes. There is one photo that shows the state where one half is perfectly grilled and the other half is a minute behind.
3. Brush the baguette with some EVOO and cut it into serving sizes. Toast until the bread is golden brown. Top with the goat cheese while still hot.
4. Assemble each serving portion with the warm peppers, tomatoes, goat cheese and bread. Drizzle the EVOO and reduced vinegar over everything on the plate. Add parsley and basil as garnish. Salt to taste.

peppers, black cherry tomatoes, grapeseed oil, baquette, aged red basalmic vinegar, evoo, pink, goat cheese, flat leaf parsley

Taken from food52.com/recipes/6500-roasted-red-pepper-and-black-cherry-tomato-bruschetta-pollock-style (may not work)