Roasted Tomato Bruschetta
If you have never made bruschetta with slow-roasted tomatoes, you are seriously missing out. This is one of those appetizers that looks fancy but comes together so simply, and once you taste the difference between fresh and roasted tomatoes on bruschetta you will never go back. I first made this for a Kansas City summer cookout and it disappeared faster than anything else on the table.
Why You’ll Love This
- Ready in 35 min with minimal cleanup
- Big flavors the whole family actually loves
- Simple ingredients from any KC grocery store
- Great for entertaining or weeknight cooking
Ingredients
- cherry tomatoes
- garlic
- basil
- baguette
- olive oil
- balsamic vinegar
How to Make It
Get your ingredients prepped before you start. Follow the recipe card below for exact amounts and timing. Taste and adjust as you go — every kitchen is a little different.
What I Use: A good Rimmed Baking Sheet makes a real difference for this recipe.
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Roasted Tomato Bruschetta
Ingredients
Method
- Toss the tomatoes with 2 tablespoons olive oil and roast at 400F for 20 minutes until blistered.
- Brush the baguette slices with olive oil and toast until golden. Rub with a cut garlic clove.
- Mince the remaining garlic and stir it into the roasted tomatoes with the basil.
- Spoon the tomatoes onto the toasts.
- Drizzle with balsamic glaze and finish with flaky salt.
Notes
Roasted Tomato Bruschetta
Ingredients
Method
- Toss the tomatoes with 2 tablespoons olive oil and roast at 400F for 20 minutes until blistered.
- Brush the baguette slices with olive oil and toast until golden. Rub with a cut garlic clove.
- Mince the remaining garlic and stir it into the roasted tomatoes with the basil.
- Spoon the tomatoes onto the toasts.
- Drizzle with balsamic glaze and finish with flaky salt.
