Slow-Roasted Cherry Tomato Bruschetta

By Logo inline

Roasting tomatoes brings out their inherent sweetness. But that’s only the beginning of this superb Italian appetizer.

Slow-Roasted Cherry Tomato Bruschetta
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 1 hour

  • 3 pints cherry tomatoes

  • 1 tablespoon extra-virgin olive oil

  • 3 cloves minced garlic

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 1/4 cup sliced fresh basil

  • 1 tablespoon red-wine vinegar

  • 14 slices baguette, (preferably whole-wheat), toasted

  • Anchovy fillets, Kalamata olives or sliced fresh basil, for garnish

  1. 14 servings

  2. Preheat oven to 325°F.

  3. Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.

  4. Combine the roasted tomatoes with basil and vinegar.

  5. Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.

Nutritional Facts

Per serving
69 Calories
13g Carbohydrates
1g Fat
0g Saturated Fat
1g Monounsaturated Fat
3g Protein
0mg Cholesterol
3g Dietary Fiber
156mg Potassium
178mg Sodium
Added Sugars
1 starch Exchanges
1 Carbohydrate Servings
Vitamins A &amp

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

side dish appetizer eatingwell vegetarian summer spring roast mediterranean kid-friendly italian housewarming fourth of july entertainment easy easter appetizers vegetables