Roasted Tomato Bruschetta
Classic Italian bruschetta gets an upgrade with oven-roasted tomatoes and bell peppers in this Roasted Tomato Bruschetta recipe. Serve it on slices of toasted, crusty baguette with fresh basil, balsamic glaze and Parmesan for an unbeatable appetizer.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Recipe Created By: Jessi Heggan
Featured In: Florida Farm & Family
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Recipe Created By: Jessi Heggan
Featured In: Florida Farm & Family
Ingredients
- 2 pints cherry tomatoes
- 1 red bell pepper, seeds removed, chopped
- 1 tablespoon balsamic vinegar
- 3 tablespoon olive oil, divided
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 baguette, sliced
Optional garnishes:
- Fresh basil, chopped
- Balsamic glaze
- Parmesan cheese, grated
Instructions
- Preheat oven to 375 degrees. In a roasting dish, combine the tomatoes, bell pepper, vinegar, 1 tablespoon oil, salt and garlic. Toss together and roast for 30 minutes, or until tomatoes and peppers are tender.
- Brush baguette slices with remaining 2 tablespoons oil. Place on a baking sheet and broil in oven for 1 to 2 minutes, or until toasted.
- Strain excess liquid from roasting dish and top each baguette slice with tomato mixture.
- Garnish with basil, balsamic glaze and parmesan before serving, if desired.
Nutrition Information
Calories: 320|Sodium: 1007mg|Fat: 12.1g|Carbohydrates: 45.9g|Fiber: 4.1g|Protein: 9.5g|
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