Roasted Tomato Basil Bruschetta (Printable)

Sweet roasted tomatoes with basil and garlic on crisp toasted bread, ideal for a light Italian starter.

# What You'll Need:

→ Tomatoes

01 - 1 lb ripe cherry or plum tomatoes, halved
02 - 2 tbsp extra-virgin olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper

→ Toast

05 - 1 rustic baguette or ciabatta loaf, sliced into 12 pieces
06 - 2 tbsp extra-virgin olive oil

→ Topping & Garnish

07 - 2 garlic cloves, peeled
08 - 16–20 fresh basil leaves, chopped or torn
09 - 1/2 tsp balsamic vinegar (optional)
10 - Sea salt, to taste
11 - Freshly ground black pepper, to taste

# Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss halved tomatoes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper; spread cut side up on the prepared baking sheet.
03 - Roast tomatoes for 20 to 25 minutes until soft and caramelized; remove and let cool slightly.
04 - Brush bread slices on both sides with 2 tbsp olive oil, place on a separate baking sheet, and toast in the oven for 6 to 8 minutes, turning once until golden and crisp.
05 - While toast is still warm, gently rub one side of each slice with the peeled garlic cloves.
06 - In a bowl, gently mix roasted tomatoes with chopped basil and balsamic vinegar if using; adjust seasoning with salt and pepper.
07 - Spoon tomato mixture onto garlicky toasts; garnish with additional basil, a drizzle of olive oil, and a sprinkle of salt and pepper; serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent less than 45 minutes.
  • There's something deeply satisfying about watching tomatoes caramelize and transform into something sweeter and more intense than they started.
  • It's the kind of appetizer that makes people linger at the table, asking for the recipe.
02 -
  • Don't skip roasting the tomatoes—raw tomatoes on toast are pleasant, but roasted tomatoes are transformative, concentrating their sweetness and reducing their moisture so the bread stays crisp.
  • Temperature matters for the garlic rub; cold bread won't soften the garlic enough to create that creamy finish, so time it so your toast and tomatoes are ready at the same moment.
  • Assemble these just before serving, or the bread will begin to soften from the tomato juices—speed is your friend here.
03 -
  • Make the roasted tomato mixture up to two hours ahead and keep it at room temperature; the flavors actually deepen as it sits, but assemble the bruschetta only right before serving.
  • If you're cooking for a crowd, toast the bread and prepare the tomato mixture ahead, then bring everything together at the last moment for maximum crispness and warmth.

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