Photo: Roasted Tomato Bruschetta Recipe
Ingredients
- 2 pints grape tomatoes
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 loaf sesame semolina bread
- 2 cloves garlic, halved
- 4 scallions, finely chopped
- 1/2 cup basil leaves, thinly sliced
Directions
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 24 reviews
By comicjunkie2@ya...
Oklahoma City, 76
on January 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is by far the best Bruschetta ever!! It is absolutely delicious! My diet went out the window, I ended up eating half a loaf of bread! I had to make do with an Italian loaf at the local grocery store, just cut in in half lengthwise. I toasted it with olive oil before adding the tomato topping, then put shredded mozzerella on top and broiled until gooey. It was easy and delicious, thanks Rachel, this is now a go-to side for pastas, soups and salads!
By rannetteb_7884245
Warwick, RI
on November 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OUTSTANDING! This is the best Bruschetta I have ever eater and oh so easy! The roasted tomatoes add another layer of flavor that is outstanding. I added a bit of cheese, but in all honesty you do not need it, this recipe is a home run.
By Chef #0529
whevever the mi...
on September 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I absolutely love this. I do slice the tomatoes in half first before roasting and I only roast half of them. I dice the other half and after roasting and lightly mashing with fork, I add the uncooked, diced tomatoes. I get the great flavor of the roasted and that "bite" I love from fresh tomatoes. I also use a Basil infused olive oil which adds a little more flavor. I also dont top the bread, but set a bowl with the Bruschetta and a plate with the toasted bread, together on the table and everyone can make their own.. Keeps the bread from getting soggy.
Read all 24 reviews