Picture this: a lazy Sunday afternoon, the sun’s gentle rays filtering through your kitchen window, as you prepare the most delightful roasted tomato bruschetta. It’s like a summer garden party on a plate, with the rustic charm of crusty bread topped with juicy, caramelized tomatoes, and the aromatic whisper of fresh basil. If tomatoes could sing, these would be belting out an aria—so why not join their melody and savor this culinary symphony?
Steps
- Preheat your oven to 300°F (or 275°F for convection). In a large bowl, combine halved cherry and grape tomatoes with garlic cloves (skins on), two tablespoons of olive oil, salt, and pepper. Spread this mixture evenly on two large baking sheets without using foil or parchment.
- Roast the tomatoes for 80-90 minutes until their edges dry slightly, then cool. Remove the garlic from the tray, squeeze it out of its skins, and mash it with a fork to separate the pieces. Ensure it doesn’t clump together; use your hands if needed.
- Divide the balsamic vinegar between the baking sheets and mix it with the roasted tomatoes, scraping up any bits with a spoon. Transfer the tomatoes, garlic, and all pan juices to a bowl, add another tablespoon of olive oil and chopped basil, and mix gently. Allow this mixture to sit covered at room temperature for a few hours if desired.
- Preheat your oven to 425°F (or 400°F for convection) or use the broiler. Brush two large baking trays with olive oil and place baguette slices on them, brushing the tops and sides with the remaining olive oil. Bake or broil for 6-8 minutes until the edges are brown and the bread is slightly crunchy.
- Remove the bread from the oven and rub the tops of each slice with raw garlic cloves. Spoon the tomato mixture onto each baguette slice, arrange them on a serving tray, and serve within an hour.
Ingredients
- 3 pounds cherry and grape tomatoes, halved
- 1 head of garlic, cloves separated but left in skins
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon kosher salt
- Large pinch coarse ground black pepper
- 1 tablespoon balsamic vinegar
- 15 fresh basil leaves, chopped
- 2 rustic-style baguettes, sliced into 48 pieces (approximately 1/2 inch slices)
- 1/4 cup olive oil
- 3 large raw garlic cloves, peeled
Nutritional Values
Calories 2160kcal | Fat 91.2g | Saturated Fat 9.6g | Monounsaturated Fat 38.4g | Sodium 974.4mg | Potassium 2563.2mg | Carbohydrates 187.2g | Fiber 38.4g | Sugar 52.8g | Protein 67.2g | Vitamin A 29280IU | Vitamin C 216mg | Calcium 1056mg | Iron 9.6mg
FAQ
- What type of tomatoes are best for making bruschetta?
- A mix of grape and cherry tomatoes is recommended for this bruschetta recipe due to their robust flavor. Roasting enhances their taste even further. Traditional bruschetta, however, can also be made with larger tomato varieties.
- Should bruschetta be served hot or cold?
- Bruschetta can be enjoyed both hot and cold. It’s often served at room temperature, but in warmer weather, a chilled tomato topping might be preferable. Conversely, a warmer version can be delightful on a cooler evening.
- How can you prevent bruschetta from becoming soggy?
- To keep bruschetta from getting soggy, keep the bread and tomato mixture separate until you’re ready to serve. Additionally, bake or broil the bread as close to serving time as possible for the best texture.
- How is roasted garlic prepared for the bruschetta?
- The garlic is roasted along with the tomatoes, with the skins left on. Once roasted, the garlic can easily be removed from its skin and then mashed to be mixed with the tomatoes, adding a rich flavor to the dish.
Tips
- Use a mix of cherry and grape tomatoes for a richer flavor, and roast them cut-side up to maintain their shape and enhance their taste.
- Keep the bread separate from the tomato mixture until serving to prevent sogginess, and prepare the bread close to serving time for optimal crunchiness.
- Roast the garlic with the skins on for easier removal and a smoother texture when mixed with the tomatoes.
- Serve the bruschetta at room temperature for the best flavor, but adjust serving temperature based on the season or your preference.
Equipment
- Large Rimmed Baking Sheets (Two)