Roasted Cherry Tomato Bruschetta
I used to shy away from making my own bruschetta because I thought it was a bit of a complicated process. Once I learned how to make bruschetta, I’ve never used store-bought again! This Roasted Cherry Tomato Bruschetta recipe is not only super easy, it’s absolutely delicious! It’s full of fresh flavors using simple ingredients.
Roasting the cherry tomatoes helps to draw out the flavors of the tomatoes. This recipe makes the perfect summer appetizer or pairs lovely with a warm winter risotto.
Roasted Cherry tomato bruschetta is one of the only ways my family will eat cherry tomatoes!
If you are overflowing with end-of-summer or fall cherry tomatoes and have no idea what to do with them, try this recipe! I promise you will not be disappointed!
Ingredients for Cherry Tomato Bruschetta
Cherry Tomatoes: 2 cups of sliced ripe cherry tomatoes. Cherry tomatoes tend to be more sweet than regular sized tomatoes. Roasting them helps bring out that sweetness even more. These little powerhouses are packed with vitamins and minerals and are particularly high in Vitamin C.
Minced shallot: about 1 tablespoon of finely chopped shallot. Shallots are more mild and sweet in flavor than red or yellow onions. However, if you cannot find or do not have shallots then you can substitute with red or yellow onion.
Garlic: 2 cloves of fresh garlic minced.
Fresh basil: (This optional) about 1/4 cup of fresh chopped basil leaves when roasting and additional for garnish once bruschetta is done roasting.
Olive oil: 1 tablespoon of extra-virgin olive oil.
Balsamic vinegar: 1 tablespoon of balsamic vinegar for flavor and caramelization.
Salt: 1/4 teaspoon of salt.
How to Make
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or use a sheet pan that is oiled to prevent sticking.
Wash and slice the cherry tomatoes in half.
In a medium bowl, add the sliced cherry tomatoes and remainder of the ingredients. Toss to combine.
Transfer to prepare baking sheet or pan. Place in preheated oven and roast for 25-30 minutes.
Remove from the oven and serve warm.
Storage
Store leftover bruschetta in an airtight container in the refrigerator for up to 3 days.
Ways to Serve Roasted Cherry Tomato Bruschetta
– Serve on toasted crusty bread, such fresh sourdough or Italian bread, or on crostini. This makes a great appetizer!
– Topping on Homemade Pizza – check out this simple Pizza Dough recipe using a bread machine.
– Serve on top of a warm risotto such as this Creamy Kale Risotto with Butternut Squash
– Add to plain hummus to make a roasted tomato hummus.
– Serve on top of grilled tofu, or other meats of choice.
Other recipes you might enjoy
Pizza Dough with Beer made with a Bread Machine
Creamy Kale Risotto with Butternut Squash
Ingredients
- 2 cups cherry tomatoes, sliced in half
- 1 tbsp shallot, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp salt
- ¼ cup fresh basil, chopped Optional
Instructions
- Preheat oven to 400 ℉. Line a baking sheet with parchment paper or use a sheet pan that is oil.
- Wash and slice the cherry tomatoes in half.
- In a medium bowl, add the sliced cherry tomatoes and remainder of the ingredients. Toss to combine.
- Transfer to prepare baking sheet or pan.
- Place in preheated oven and roast for 25-30 minutes.
- Remove from the oven and serve warm.
Nutrition
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