Roasted Tomato Basil Bruschetta (Printable)
Sweet roasted tomatoes, fresh basil, and garlic on crisp toasted bread for an Italian-inspired starter.
# What You'll Need:
→ Tomatoes
01 - 1 lb ripe cherry or plum tomatoes, halved
02 - 2 tbsp extra-virgin olive oil
03 - ½ tsp sea salt
04 - ¼ tsp freshly ground black pepper
→ Toast
05 - 1 rustic baguette or ciabatta loaf, sliced into 12 pieces
06 - 2 tbsp extra-virgin olive oil
→ Topping & Garnish
07 - 2 cloves garlic, peeled
08 - 16 to 20 fresh basil leaves, chopped or torn
09 - ½ tsp balsamic vinegar (optional)
10 - Sea salt and black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss the halved tomatoes with 2 tablespoons olive oil, ½ teaspoon sea salt, and ¼ teaspoon black pepper, then spread cut side up on the prepared baking sheet.
03 - Roast the tomatoes for 20 to 25 minutes until soft and beginning to caramelize, then remove from the oven and let cool slightly.
04 - Brush both sides of the bread slices with 2 tablespoons olive oil and place on a separate baking sheet; toast in the oven for 6 to 8 minutes, turning once, until golden and crisp.
05 - While still warm, gently rub one side of each toasted slice with the peeled garlic cloves.
06 - In a bowl, gently combine the roasted tomatoes with chopped basil and optional balsamic vinegar; adjust seasoning to taste.
07 - Spoon the tomato mixture onto the garlicky toast slices, garnish with additional basil, a drizzle of olive oil, and a sprinkle of salt and pepper as desired, then serve immediately.
# Expert Advice:
01 -
- The tomatoes caramelize into something almost jammy and concentrated, nothing like raw tomato salad.
- It comes together in less than an hour and feels fancy enough to serve unexpected guests.
- The garlic-rubbed toast absorbs all the juices without getting soggy, which is honestly the whole point.
02 -
- Don't skip the step of rubbing the warm toast with garlic—it infuses the bread in a way that cold garlic rubbing never will.
- If your tomatoes release a lot of liquid, drain some off before adding the basil or the toast will get soggy within minutes.
03 -
- Arrange the tomatoes cut-side up so they caramelize properly—cut-side down means they'll steam instead.
- Taste the tomatoes before you buy them if the market lets you—one bad one can make the whole batch taste off.