Garlic Bread Roasted Tomato Bruschetta
Ridiculously simple, and just in time for the forthcoming bounty of Summer tomatoes, this bruschetta will knock your socks off. If you aren’t lucky enough to live nearby to grab Sol Y Luna’s version of garlic bread, you can certainly make your own with as much garlic as you can stand. The more the better! And once it’s toasted, warm, and crusty, get this roasted tomato topping on there for a bite (or 6) that will have you coming back for more.
Servings Prep Time
10people 10minutes
Cook Time
45minutes
Servings Prep Time
10people 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat oven to 450 degrees F. If you don’t have a pre-prepared garlic bread, slice a baguette and slather with butter, crushed garlic cloves, and fresh herbs.
  2. Slice tomatoes in half, and toss with remaining ingredients. Place tomatoes on parchment paper-lined baking sheet.
  3. Roast tomatoes in oven for 45 minutes, or until tomatoes have broken down.
  4. Reduce oven to 400 degrees. Wrap garlic bread in foil. Place in center rack and bake for 15-20 minutes until bread is crusty on outside and butter has melted and garlic is fragrant.
  5. Slice bread and top with tomato mixture. Enjoy that garlicky, tomatoey goodness!
Recipe Notes

What is so great about these roasted tomatoes is that you can use whatever fresh herbs you have on hand.  No thyme in the garden?  Fresh basil works, too.  Want a deeper more robust flavor?  Use fresh rosemary.  Oh, and no fresh herbs handy?  You can use dried herbs in a pinch.  This works just as well, too with Roma tomatoes as it does with cherry tomatoes, which I have combined at times when I have a little of each to use up.

Oh, and have more roasted tomatoes than bread?  Toss them with some pasta for a simple and delicious mid-week meal.

The varieties available to you are only limited by what you have around you at the time.  What combinations of flavors or herbs would you use in this simple and flavorful dish?