Roasted Tomato Bruschetta
- Level: Easy
- Yield: 4 servings, 2 pieces of toast per person
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 412
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 55
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 646
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
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.