Name: Mouthwatering Roasted Tomato Bruschetta
Ingredients: Ripe Tomatoes (2 pounds): The heart of our bruschetta! Choose ripe, flavorful tomatoes. Roma or plum tomatoes are excellent as they have less water content and roast beautifully, but heirloom or beefsteak tomatoes work wonderfully too for a richer, juicier result.; Baguette or Italian Loaf (1 loaf): We need a sturdy bread that can hold up to the juicy tomato topping. A day-old baguette or Italian loaf is perfect as it toasts up nicely and provides a satisfying crunch.; Garlic Cloves (4-5 cloves): Garlic adds a pungent and savory depth to the roasted tomatoes. Fresh garlic is key here; avoid pre-minced garlic for the best flavor.; Fresh Basil (1/2 cup, packed): Basil provides a bright, herbaceous counterpoint to the sweetness of the tomatoes and garlic. Fresh basil is essential for that authentic Italian flavor.; Extra Virgin Olive Oil (1/4 cup): Good quality extra virgin olive oil is crucial for both roasting the tomatoes and drizzling over the finished bruschetta. It adds richness and enhances the flavors.; Balsamic Glaze (2 tablespoons): Balsamic glaze adds a touch of sweetness and tanginess, along with a beautiful visual appeal. It complements the roasted tomatoes perfectly.; Salt and Black Pepper (to taste): Seasoning is key! Freshly ground black pepper and good quality salt will enhance all the flavors of the bruschetta.; Optional: Fresh Mozzarella (4 ounces): For an even more decadent bruschetta, consider adding fresh mozzarella. It melts slightly over the warm tomatoes and adds a creamy texture.; Optional: Red Pepper Flakes (1/4 teaspoon): If you like a little heat, a pinch of red pepper flakes adds a subtle kick to the roasted tomatoes.

Ingredients

Ripe Tomatoes (2 pounds): The heart of our bruschetta! Choose ripe, flavorful tomatoes. Roma or plum tomatoes are excellent as they have less water content and roast beautifully, but heirloom or beefsteak tomatoes work wonderfully too for a richer, juicier result.
Baguette or Italian Loaf (1 loaf): We need a sturdy bread that can hold up to the juicy tomato topping. A day-old baguette or Italian loaf is perfect as it toasts up nicely and provides a satisfying crunch.
Garlic Cloves (4-5 cloves): Garlic adds a pungent and savory depth to the roasted tomatoes. Fresh garlic is key here; avoid pre-minced garlic for the best flavor.
Fresh Basil (1/2 cup, packed): Basil provides a bright, herbaceous counterpoint to the sweetness of the tomatoes and garlic. Fresh basil is essential for that authentic Italian flavor.
Extra Virgin Olive Oil (1/4 cup): Good quality extra virgin olive oil is crucial for both roasting the tomatoes and drizzling over the finished bruschetta. It adds richness and enhances the flavors.
Balsamic Glaze (2 tablespoons): Balsamic glaze adds a touch of sweetness and tanginess, along with a beautiful visual appeal. It complements the roasted tomatoes perfectly.
Salt and Black Pepper (to taste): Seasoning is key! Freshly ground black pepper and good quality salt will enhance all the flavors of the bruschetta.
Optional: Fresh Mozzarella (4 ounces): For an even more decadent bruschetta, consider adding fresh mozzarella. It melts slightly over the warm tomatoes and adds a creamy texture.
Optional: Red Pepper Flakes (1/4 teaspoon): If you like a little heat, a pinch of red pepper flakes adds a subtle kick to the roasted tomatoes.

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Instructions

Prepare the Tomatoes: Preheat your oven to 400°F (200°C). Wash the tomatoes thoroughly and pat them dry. Depending on the size of your tomatoes, you can halve or quarter them. If using Roma or plum tomatoes, halving them lengthwise is ideal. For larger tomatoes like beefsteak, quartering might be better to ensure even roasting. Place the prepared tomatoes in a large bowl.
Garlic Infusion and Seasoning: Peel the garlic cloves. You can either mince them finely or, for a milder garlic flavor, leave them whole. Add the garlic to the bowl with the tomatoes. Drizzle the tomatoes and garlic generously with extra virgin olive oil, ensuring everything is well coated. Season generously with salt and freshly ground black pepper. If you are using red pepper flakes for a touch of spice, add them now as well. Toss everything together gently to combine and ensure the tomatoes are evenly coated with oil and seasonings.
Roast the Tomatoes: Spread the seasoned tomatoes and garlic in a single layer on a baking sheet. Using a single layer is crucial for roasting, not steaming, the tomatoes. If your baking sheet is too small, use two or roast in batches. Roast in the preheated oven for 25-30 minutes, or until the tomatoes are softened, slightly caramelized, and have released some of their juices. The roasting time may vary slightly depending on the type and size of your tomatoes and your oven. Keep an eye on them and check for doneness around the 25-minute mark. You want them tender but not mushy, with slightly wrinkled skins and concentrated flavor.
Prepare the Bread: While the tomatoes are roasting, prepare the bread. Slice the baguette or Italian loaf into slices about ½-inch to ¾-inch thick. You can slice them straight or on a slight diagonal for a more elegant presentation. There are several ways to toast the bread:
- Oven Toasting: Place the bread slices in a single layer on a baking sheet. You can lightly brush them with olive oil if desired for extra flavor and crispness, but it’s not strictly necessary. Toast in the oven at 400°F (200°C) for 5-7 minutes, or until golden brown and crisp. Keep a close watch as bread can burn quickly.
- Broiler Toasting: For a quicker toasting method, you can use the broiler. Place the bread slices on a baking sheet and broil for 1-2 minutes per side, watching very carefully to prevent burning. Broiling provides a more intense heat and crisps the bread up quickly.
- Grill Toasting: If you are grilling, you can toast the bread on the grill for a smoky flavor. Grill over medium heat for 1-2 minutes per side, or until grill marks appear and the bread is lightly toasted.
- Toaster or Toaster Oven Toasting: For smaller batches, you can use a toaster or toaster oven to toast the bread slices until golden brown and crispy.
Assemble the Bruschetta: Once the tomatoes are roasted, remove them from the oven and let them cool slightly. If you used whole garlic cloves, you can either leave them as is or mash them into the roasted tomatoes for a more intense garlic flavor. Roughly chop the fresh basil leaves. If you are using fresh mozzarella, slice or tear it into small pieces.
Top the Bread: Take the toasted bread slices and arrange them on a serving platter. Spoon the roasted tomatoes generously over each slice of toasted bread, making sure to include some of the flavorful roasting juices. If using mozzarella, place a piece or two on top of the tomatoes on each bruschetta. Sprinkle the chopped fresh basil over the bruschetta.
Finish and Serve: Drizzle balsamic glaze over the bruschetta in a decorative pattern. A zigzag pattern or small dots works well. Finally, drizzle a little more extra virgin olive oil over the top for added richness and shine. Serve immediately while the bread is still crispy and the tomatoes are warm and flavorful. If you are making it ahead of time (see tips below), keep the roasted tomato mixture and toasted bread separate until just before serving to prevent the bread from getting soggy.

Nutrition

Serving Size: one normal portion
Calories: 300
Fat: 20g
Cholesterol: 10mg