Oven-Roasted Tomato Bruschetta
What incredible flavor this recipe has! The sweetness of the tomatoes really pops when the tomatoes, well... POP! It's easy, and perfect for parties. The best thing about bruschetta is the versatility of the whole dish. You could serve this as an appetizer, you could add sliced flank steak and serve it as a meal, or you could skip the bread and simply serve the topping as a salad. Also, as represented here, it can be served both hot and cold! I've always been partial to the traditional cold tomato bruschetta, but after making this... cold's got competition.
What You'll Need:
- 6 pints heirloom cherry tomatoes (the more colorful, the better!)
- 1 small-medium red onion, sliced
- 2 tablespoons garlic, divided
- 1 cup extra virgin olive oil, divided
- 1/4 cup balsamic vinegar
- Salt and pepper
- 3 long baguettes
- Red pepper flakes
- 6-8 fresh basil leaves, roughly chopped
1. In a large mixing bowl, toss whole cherry tomatoes, sliced onion, 1 tablespoon of garlic, 1/2 cup olive oil, balsamic vinegar and salt and pepper until coated. Transfer to a lined baking sheet and place in a 375-degree oven for 30 minutes, until the tomatoes burst and are soft. (The better the balsamic, the sweeter the dish. The way the balsamic caramelizes while cooking is great!)
2. Slice baguettes lengthwise. Drizzle with the rest of the olive oil, the rest of the garlic, some red pepper flakes, and salt and pepper. Bake in the oven for about 10 minutes, until golden brown and crisp.
3. Load up the baguette halves with the tomatoes. Sprinkle with chopped basil. Slice on an angle for a nice presentation and enjoy! (The only thing I wish about this recipe was that I had arugula to stack on top!)