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Roasted Tomato Bruschetta

goop

This is our winter version of the classic Italian summertime appetizer. Make the tomato mixture the day before, and the toasted bread a few hours in advance. Just be sure to let the tomatoes come to room temperature before the party.

Makes 12 (for 4 - 6 people)

2 pints cherry tomatoes

4 teaspoons olive oil + 2 T for the bread

1 generous pinch salt

¼ teaspoon finely grated garlic (1 very small clove)

4 leaves basil, finely chopped (about 1 packed tablespoon)

1 small baguette

12 shavings parmesan (optional)

1. Preheat the oven to 400°F.

2. Cut the tomatoes in half and spread on a foil-lined baking sheet. Toss with the 4 teaspoons olive oil and a generous pinch of salt.

3. Roast in the oven for 20-30 minutes, until they are beginning to blister and brown. Check halfway through to make sure they are not sticking.

4. Remove from the oven, transfer to a bowl, and add garlic. Once the mixture has cooled to room temperature, add chopped basil and taste for seasoning. Depending on your tomatoes, you may want to add a bit more salt and/or a touch of sugar or agave to bring out their natural sweetness.

5. Up to 4 hours before you want to serve, cut 12 ½ inch slices of baguette, and arrange on a baking sheet. Drizzle with remaining olive oil, sprinkle with salt, and bake in a 400°F oven for about 10 minutes.

6. Top each piece of toasted bread with a generous spoonful of roasted tomatoes, and garnish with a parmesan shaving, if desired.

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