Roasted Cherry Tomato Bruschetta - Recipe

Prep in: 25 mins
Cook in: 20 mins
Ready in: 45 mins
I Want To Show You How To Make My Roasted Cherry Tomato Bruschetta.


  • Cherry Tomatoes
  • Dried Oregano
  • Salt
  • Dried Basil
  • Some Garlic
  • Pepper
  • Balsamic Vinegar
  • Extra Virgin Olive Oil
  • Sliced Bread



You’re really only going to need cherry tomatoes some dried oregano,dried basil, some garlic, salt and pepper extra virgin olive oil,balsamic vinegar and of course some sliced bread.I’m using whole grain bag yet because it was fresh in the market and it smelled so good it was like dragging me like a rope but it was pulling me in so,I had to get it and of course.I’m gonna take your fresh clean cherry tomatoes make sure you dry them after you wash them otherwise what happened is instead of roasting they will steam and they won’t catch a nice color and I have a couple of cloves of garlic and I don’t want to chop up the garlic too fine because it will you know it will burn and then if,it burns and becomes bitter and then it’s a mess so what I’m going to do I’ll show you first things first.


I’m going to all backwards is drizzle these with some extra virgin olive oil sprinkle them with some salt now remember tomatoes love salts tomatoes are very very sweet and actually by salting them you’re bringing out the natural sweetness remember that you salt anything to bring out the natural flavor in them some dried oregano and normally.I would use fresh basil but since.I’m roasting this I’m using dried basil because what happens is as it roasts it concentrates the flavor and it’s just delicious.


I’m going to lay the garlic on the very top of the cherry tomatoes so,that I ensure the garlic doesn’t burn see just like that now these are pretty much done your bread has to go into the oven and everything can go in the same time now bread for bruschetta of course is normally grilled but. I figure since we have the oven on why not kill two birds with one stone and get them all done at the same time no need to get an extra pan dirty drizzle both sides and the oven is preheated to 425 and these are going to go both into the oven 10 to 15 minutes until the tomatoes start to burst and they get kind of like concentrated and start to cook down and then the brightest of course nice and crispy and then.


We’ll finish it off I just first at these for about 15 minutes.I took my bread out as well and I let this cool for about 10 minutes because what happens is since the cherry tomatoes are starting to burst if,I were to dig in right now it would kind of like burst in my mouth and would really scorch mine my in taste on my mouth which as we all know I have no problem with that but I don’t want to ruin my taste buds you know it’s a perfect look at that they’re still holding their shape but they’re like roasted around the edges the garlic is perfectly roasted got some nice color and here’s what.

5I like to serve it you can put a little bit of cheese on this if,you wanted to I don’t I personally like to do it like this.I mean a little bit of garlic though you go like that then take some balsamic vinegar just every little so,couple little drops of balsamic vinegar because balsamic vinegar is very sweet so it goes really really well with the sweet cherry tomatoes whoop last one.