Roasted Tomato Basil Bruschetta (Print Version)

Sweet roasted tomatoes and fragrant basil atop crispy toasted bread for a fresh Italian appetizer.

# What You Need:

→ Tomatoes

01 - 1 lb ripe cherry or plum tomatoes, halved
02 - 2 tablespoons extra-virgin olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper

→ Toast

05 - 1 rustic baguette or ciabatta loaf, sliced into 12 pieces
06 - 2 tablespoons extra-virgin olive oil

→ Topping & Garnish

07 - 2 cloves garlic, peeled
08 - 16 to 20 fresh basil leaves, chopped or torn
09 - ½ teaspoon balsamic vinegar (optional)
10 - Sea salt and black pepper, to taste

# Preparation Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss halved tomatoes with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Spread cut side up on the prepared baking sheet.
03 - Roast tomatoes for 20 to 25 minutes until soft and beginning to caramelize. Remove and let cool slightly.
04 - Brush both sides of bread slices with 2 tablespoons olive oil. Arrange on a separate baking sheet and toast in the oven for 6 to 8 minutes, turning once, until golden and crisp.
05 - While warm, gently rub one side of each toast slice with peeled garlic cloves.
06 - In a bowl, gently mix roasted tomatoes with chopped basil and optional balsamic vinegar. Adjust seasoning with salt and pepper to taste.
07 - Spoon tomato mixture onto garlicky toasts. Garnish with additional basil, a drizzle of olive oil, and a sprinkle of salt and pepper as desired. Serve immediately.

# Expert Advice:

01 -
  • Roasting the tomatoes brings out a deep, jammy sweetness that raw tomatoes just can't match.
  • It looks impressive but comes together in under an hour with ingredients you probably already have.
  • The crispy garlic-rubbed toast soaks up all the tomato juices without getting soggy.
  • You can prep the tomatoes ahead and assemble right before serving so you're not stuck in the kitchen.
02 -
  • Don't skip rubbing the garlic on warm toast, doing it on cold bread just doesn't release the flavor the same way.
  • If your tomatoes are watery, let them drain for a minute after roasting so the bread doesn't get soggy.
  • Toast the bread just before serving, it loses its crunch fast once topped.
03 -
  • Use a serrated knife to slice the bread evenly so every piece toasts at the same rate.
  • If your tomatoes aren't super ripe, a pinch of sugar in the roasting pan helps coax out the sweetness.
  • Let the garlic clove do the work, pressing too hard makes the toast taste bitter instead of fragrant.

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