Roasted Bruschetta

I’m not a big fan of uncooked tomatoes so I came up with a delicious roasted tomato recipe for bruschetta. It’s so simple to make and the perfect appetizer. My sister and her family came over for dinner this week and I made it with my chicken piccata. Ending with the most delectable cheesecake (my sis brought and left for me to stuff my face for days), I think everyone went home with happy tummies and my dinner party was a success 🙂


  • 10.5 oz. carton of cherry tomatoes
  • 1 clove of garlic
  • olive oil
  • .66 oz. carton of fresh basil or a handful
  • Salt & pepper
  • French bread baguette
  • cup of shredded mozzarella cheese


Set your oven to broil. Rinse tomatoes and place in a shallow pan. Mince 1 clove of garlic and toss into pan with tomatoes. Drizzle tomatoes with olive oil and sprinkle with salt and pepper.


Broil for 15 minutes or until tomatoes blister and start to burst. While to tomatoes are roasting, rinse and chop up basil julienned style (cut into long thin strips) and place in a large serving bowl.


Remove tomatoes  from oven and set aside until cooled slightly. Be careful of bursting tomatoes! I’ve been popped a few times! Smash tomatoes up with a fork and add to the basil and mix to combine.

IMG_4612 IMG_4613

Set oven to 450 degrees. Slice up baguette and drizzle with olive oil. bake until slightly toasted. about 5 minutes.


Top the bread with tomatoes and a sprinkle of cheese and enjoy!

**another fun way to serve these is to build them and bake the cheese on top. Either way is really delicious!


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