Roasted Tomato Bruschetta
Blistered, jammy baby tomatoes roasted with garlic, herbs and balsamic, piled onto crusty bread and finished with fresh basil.
Ingredients
- 400 g grape or cherry tomatoes I used yellow grape as I grow them and have an abundance, but any colour will do
- 5 garlic cloves whole
- 1/2 tsp sea salt or to taste
- 1/4 tsp freshly ground black pepper or to taste
- 1 sprig fresh oregano or ½ tsp dried
- 2 small sprigs thyme or ½ tsp dried
- 5 fresh basil leaves finely chopped (plus extra to serve)
- extra virgin olive oil
- 1 –2 tsp balsamic vinegar
- 6 slices crusty bread
- finely grated Parmesan
- 1 tbsp chopped fresh basil to serve
Instructions
- Preheat oven to 190°C fan-forced.
- Add the tomatoes and garlic to a small baking dish. Season with salt and pepper, add oregano and thyme, drizzle generously with olive oil, and add balsamic vinegar. Toss gently to coat.
- Cover the tomatoes and roast for 25-30 minutes, until tomatoes are blistered, soft and jammy, and garlic is tender.
- Remove from the oven and stir through the chopped fresh basil.
- Toast bread until golden and crisp.
- Spoon warm roasted tomatoes over toast and finish with optional grated Parmesan and extra fresh basil leaves.
