Bruschetta with Roasted Tomatoes

Bruschetta is a popular appetizer because it's so easy to prepare, and you don't even need expensive ingredients.

This roasted tomato bruschetta is an excellent example --- oven-roasted cherry tomatoes are twice as sweet, complemented by the cheese and the hint of dried herbs.

The key to an excellent bruschetta?  Make sure the bread does not turn soggy.  They should be crispy, especially on the edges, but soft in the center.

Serve this bruschetta with cherry tomatoes as snacks, appetizers, or even a light meal on its own --- I sometimes do that, too! 😉

FOR MORE RECIPES FOR EASY APPETIZERS, CHECK OUT THESE POSTS!

Ingredients

• Cherry tomatoes – any type of cherry tomatoes will work great for making roasted tomato bruschetta.

• Baguette – a whole baguette, or as you can see from above, I used two baguette halves.

• Cheese – you need mozzarella and Parmigiano Reggiano (or parmesan).

• Olive oil – I strongly suggest using extra-virgin olive oil to make bruschetta.

• Herb and seasoning – just use your favorite brand for dried basil, salt, and pepper.

How to make bruschetta with roasted tomatoes

Start by preheating your oven to 200°C (375°F).

Combine one-and-a-half tablespoons of olive oil with tomatoes, dried basil, salt, and ground black pepper.

Arrange the cherry tomatoes on a tray lined with parchment paper.

Place in the oven for thirty to thirty-five minutes --- then remove and set aside.  (Do not turn the oven off.)

Slice the bread into rounds, place them on the tray, and brush each portion with the remaining olive oil.

Sprinkle the bread with salt and pepper, then place a mozzarella on top.

Add the roasted tomatoes and sprinkle some grated Parmigiano Reggiano.

Roast them in the oven for twelve to fifteen minutes or when the cheese has mostly melted.

Remove your bruschetta with cherry tomatoes from the oven and transfer it to plates.

Sprinkle with fresh parsley or more cheese, if desired --- serve!

Helpful tips

• It's up to you how thin you prefer to slice your bread.  For reference, I typically chop a half baguette into ten or eleven portions.

• Remember to brush the bread with olive oil before adding the toppings.  It helps give that crunchy, golden side to the finished bruschetta.

Recipe variation

• Other herbs.  Feel free to combine other dried herbs, like thyme or oregano, with the chopped cherry tomatoes.

• Parmesan.  It's an excellent substitute for Parmigiano Reggiano.

• Olives.  If you want some earthiness in your bruschetta, bits of olives would do that trick.

It's so easy, right?  So, get those ingredients ready and try this roasted tomato bruschetta recipe today!

OR GET MORE IDEAS FROM THESE EASY RECIPES FOR CHERRY TOMATOES!

📖 Recipe