Roasted Tomato Basil Bruschetta (Printable)
Sweet roasted tomatoes and basil paired with crispy toasted bread create a vibrant Italian appetizer.
# What's Needed:
→ Tomatoes
01 - 1 lb ripe cherry or plum tomatoes, halved
02 - 2 tbsp extra-virgin olive oil
03 - ½ tsp sea salt
04 - ¼ tsp freshly ground black pepper
→ Toast
05 - 1 rustic baguette or ciabatta loaf, sliced into 12 pieces
06 - 2 tbsp extra-virgin olive oil
→ Topping & Garnish
07 - 2 cloves garlic, peeled
08 - 16–20 fresh basil leaves, chopped or torn
09 - ½ tsp balsamic vinegar (optional)
10 - Sea salt and black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss halved tomatoes with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper; spread them cut side up on the prepared baking sheet.
03 - Roast tomatoes for 20 to 25 minutes until soft and starting to caramelize; remove from oven and allow to cool slightly.
04 - Brush both sides of bread slices with 2 tablespoons olive oil, place on a separate baking sheet, and toast in the oven for 6 to 8 minutes, turning once, until golden and crisp.
05 - While still warm, gently rub one side of each toasted bread slice with peeled garlic cloves.
06 - Combine roasted tomatoes with chopped basil and optional balsamic vinegar; adjust seasoning with salt and pepper as needed.
07 - Spoon tomato mixture onto garlic-rubbed toasts, garnish with additional basil, a drizzle of olive oil, and a pinch of salt and pepper; serve immediately.
# Tips for Success:
01 -
- The roasted tomatoes turn sweet and concentrated, nothing like raw tomato salads.
- It takes barely 40 minutes from craving it to eating it, which somehow feels rebellious for something this elegant.
- You can make the components ahead and assemble fresh, which is a trick that makes you look calm at parties.
02 -
- Don't skip the parchment paper; it keeps the tomato juices from sticking to the pan and lets you get every single caramelized bit.
- The balsamic vinegar is optional in the ingredient list but not really optional if you want the flavors to feel cohesive instead of one-dimensional.
03 -
- Toast your bread on a separate rack from the tomatoes so the oven heat distributes evenly and your crust doesn't brown unevenly from tomato steam.
- If your tomatoes release a lot of liquid while roasting, drain some of it off before combining with basil; otherwise the toast gets soggy from excess moisture.