Total Time: 45 minutes Serves: 6 (as a side or app)
Bruschetta is a classic Italian appetizer and makes a great addition to an antipasto spread. Here the flavor of the tomatoes is concentrated by roasting in the oven. This recipe was featured in our July 2024 Kitchen Intuition Cooking Workshop. Feel free to watch the video below and cook alongside us!
INGREDIENTS
- 1 pint of cherry tomatoes or 3 large tomatoes cut into small pieces
- 6-8 cloves of garlic, whole
- 2-6 tbsp of olive oil (depending on pan size)
- Salt & pepper to taste
- Lightly toasted bread
- Basil ⅓ cup
- Optional: 1 tbsp balsamic, red wine or apple cider vinegar (provide your own)
DIRECTIONS
- Preheat oven to 300 degrees F
- Cut tomatoes in half (or in small chunks). Mince garlic and chop basil.
- In a large bowl toss tomatoes and garlic with two tablespoons of the olive oil, salt and pepper. Spread tomato mixture out evenly on a large rimmed baking sheet or large cast iron. Bake tomatoes about 30 minutes or until the edges have dried up a bit. Remove from oven and let cool.
- Add vinegar (if desired). Add another tablespoon of olive oil and chopped basil. Toss together gently. This can sit covered at room temperature for a few hours.
- Preheat oven to 425 degrees F (400 if you use your convection setting). You can also use the broiler if you choose.
- Brush two large rimmed baking trays with olive oil. Place slices of baguette onto trays and brush the tops and sides of bread with remaining olive oil. Bake or broil the bread until the edges are brown and bread is a little crunchy; about 6-8 minutes. Remove from the oven and rub the tops of each slice with a raw garlic cloves.
- Scoop tomato mixture onto the top of each baguette slice and place on a serving tray. Serve within the hour.