Roasted Tomato Bruschetta

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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.

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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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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.

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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.

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Completely delicious!!!! I added arugula to the tomato mix prior to topping the bread. Also doubled the garlic. And grilled the bread brushed with olive oil. Yummmmmmmm-O!!!!!! Thanks Rachael!!

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Yum-O! So delish!

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The topping is wonderful, but this is not Bruschetta. The bread gets soggy and it just doesn't come close to comparing to real Bruschetta. The topping would be great as a dipping "sauce" or on Fucaccia.

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Used large tomatoes instead of grape. Used french loaf instead of sesame semolina (was skeptical about that flavor pairing. Brushed crostini with EVOO after one swipe with garlic per (more than enough, and I love garlic. Let tomatoes sit in colander for a good 1/2 hour while i was preparing other dishes. Added a slice of fresh mozzarella under the tomato topping. Very popular, received lots of compliments.

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I used cherry tomatoes instead of grape, and shallots instead of scallions. I brushed the crostini with EVOO before the garlic and it kept them from getting too soggy. The tomatoes get juicy after roasting so I let them sit in a colander for 5 minutes.. Excellent recipe that I plan on making again next week for a party.

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Quick, easy, and always a success as an appetizer. Thanks Rachael!