This is my “go to” appetizer recipe. I make it for picnics, pot lucks, holidays and parties. It travels well and packs tons of flavor for minimal effort.
Indulge Magazine published this recipe as part of my column “Resolution Recipes” in January 2013. I paired it with a delicious local red wine. You can enjoy this Roasted Tomato Bruschetta with a Tempranillo, Cabernet Sauvignon or a balanced red table wine.
I always make this along side my Basil and Goat Cheese Bruschetta, it’s the perfect yin to this yang. A white and red bruschetta is a beautiful way to adorn your table, plus you’ve already got the bread and the basil. Pair with a crisp white and you’ve got a wine tasting party!
Makes 15 servings.
- 1/2 sourdough baguette thinly sliced
- 1 garlic clove
- 4 teaspoons extra virgin olive oil
- 4 fresh tomatoes chopped
- 4 green onions chopped
- ½ cup basil ripped into small pieces
Preheat the oven to 350, spread the sliced baguette out on a rimmed cookie sheet and bake for 7-13 minutes, check after 5 minutes and keep an eye on them. Remove from the oven; allow cooling for a couple of minutes, once you can handle them rub gently with the garlic clove on one side.
Turn the oven up to 400, in a casserole dish combine oil and chopped tomatoes and roast for 20 minutes. Remove; add the onions and basil let cool slightly before serving.
You can serve it picnic style- Place the bread in a basket and the tomato mixture in a bowl or Tupperware and allow your guests to top themselves.
For a party style- Serve the Bruschetta all put together, top the bread with the tomatoes a few minutes before your guests arrive to avoid the bread getting soggy. Sprinkle with more fresh basil.
Each Bruschetta piece has:
- Calories: 41
- Fat: 1.5
- Fiber: .5
- Protein: 1
- Carbs: 5.5