Roasted Heirloom Tomato Bruschetta
The heirloom tomatoes add such gorgeous colors and sweetness to this bruschetta. I love when simple ingredients are so full of flavor. There are a few different variations to Bruschetta, and this is just one of my versions. Start off a great meal with this bruschetta, or share as a light meal.
- 1 Small Baguette, or 3/4 of a Large Baguette (In this case I used Multigrain), Sliced about 1" thick
- 2 Cups, Mini Heirloom Tomatoes, If using Large, 2 Heirloom Tomatoes, Roughly Chopped
- About 5 Fresh Basil Leaves, Torn into pieces
- 1 Garlic Clove, Peeled
- 4 tbsp. Extra virgin Olive Oil, Plus more for drizzling
- Kosher Salt and Freshly Ground Pepper to taste
- Preheat oven to 400 Degrees F
- Place the tomatoes on a baking sheet
- Drizzle them with 2 tbsp. of olive oil, and season with salt and pepper.
- Roast for 10-15 minutes, or until they are soft to touch.
- Set the tomatoes aside.
- Reduce the oven to 350 Degrees F.
- Place the Baguette slices on a baking sheet, drizzle with 2 tbsp. of olive oil
- Place in the oven and toast for about 7 minutes on each side. Until bread is toasted, but still soft in the middle.
- Remove the toasted baguette from the oven, and allow to slightly cool.
- Then rub the garlic clove on each side of the baguette, top with the tomatoes and fresh basil.
- Place on a serving dish, drizzle with the olive oil and season with salt and pepper.