Here’s a simple but tasty Roasted Garlic and Tomato Bruschetta recipe that can be done as a light appetizer or as a snack. I’ve been a busy multi-tasking fool lately and last night I had clients of my husband’s and one of my music clients at our home for quick impromptu meetings, which occurs on the regular over here and I didn’t have anything prepared for dinner time which was quickly approaching…Yikes, so I grabed some delicious cherry tomatoes and got busy making this Roasted Garlic and Tomato Bruschetta for everyone to snack on while in our meetings.
Caprese flavors are among my favorite. They are simple yet incredibly delicious. Fresh and juicy cherry tomatoes with oven roasted garlic, great extra-virgin olive oil and sweet and tangy balsamic. The combination is a classic that I will forever love. To jazz up a classic, I served theses babies on garlic parmesan flat bread I bought at Trader Joe’s but you can always used basic french bread as well. The aroma in my home had everyone salivating before I’d even started to assemble the flatbread. When garlic is roasted, it becomes sweet, caramelly and completely irresistible. So pour yourself a glass of wine, set up dinner on the patio and dig into this amazing appetizer while dinner is being cooked.
Happy Summertime…
Ali in the Valley
Ingredients
- 3 pints cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- 5 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup sliced fresh basil
- 1 tablespoon balsamic glaze or balsamic vinegar
- 14 slices baguette toasted or flatbread
- Anchovy fillets (Kalamata olives or sliced fresh basil, for garnish)
Directions
- Preheat oven to 325°F.
- Toss tomatoes with oil, garlic, salt and pepper. Place in foil closed tightly up and put on a baking sheet and roast until broken down, 45 to 55 minutes.
- Combine the roasted tomatoes with basil and balsamic vinegar. Top baguette slices with the roasted tomato mixture. Garnish with fresh garlic or anchovy fillets, Kalamata olives or sliced fresh basil.
