Roasted Cherry Tomato Bruschetta
When tomatoes are at their peak, roasted tomato bruschetta is on the menu! Served over crostini, fresh basil and fruity olive oil.
Servings: 4 servings
Calories: 264kcal
Cost: $5
Equipment
Ingredients
- 1 pint cherry tomatoes
- 4-5 garlic cloves peeled
- ½ cup olive oil
- Salt and pepper
- Crostini
- Fresh basil roughly chopped
Instructions
- Pre-heat oven to 450 degrees.
- In a baking dish, add cherry tomatoes, garlic cloves, olive oil and salt and pepper. Give everything a good mix and place in the oven for about 15-20 minutes or as soon as they char and soften.
- When ready, remove from oven and gently press on the tomatoes with the back of a spoon to release their juices.
- Generously top roasted tomatoes over crostini as well as any accumulated juices. Garnish with lots of chopped basil and serve.
Video
Notes
Use any variety of cherry tomatoes that are in season and cut large ones in half so they are all roughly the same size.
You can substitute larger tomatoes in lieu of cherry, just chop into 1 inch cubes.
Nutrition
Calories: 264kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 14mg | Potassium: 270mg | Fiber: 1g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 28mg | Calcium: 19mg | Iron: 1mg