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.
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By jessicamojo
on February 01, 2013
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Love this simple recipe!! I did add balsamic vinegar to sweeten the [winter]tomatoes a bit. I also roasted garlic and smeared it on the bread!!Yum-o
By K9srock
Syracuse, NY
on May 14, 2012
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I always embellish recipes, especially if I have "leftovers" in the house. I had a baby eggplant that I roasted with the tomatoes. After roasting, blended all in the food processor...and OMGosh, it was soooo good! This will be used not only as an appetizer, but as a spread for lunch sandwiches for my husband. He's on the road every day and I look for different tastes for his sandwiches so his lunch isn't boring. He raved over this! Thanks, Rachel...from a fellow upstate New Yorker.
By comicjunkie2@ya...
Oklahoma City, 76
on January 23, 2012
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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!
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