Want a delicious dinner? Try this! This is an upscale version of bruschetta! Bruschetta. Noun. Definition: A yummy food made of grilled or toasted bread with garlic, olive oil, tomatoes and salt.
This dish is usually served as an appetizer or paired with a charcuterie board, but at our house we enjoy it for dinner with some companion foods. How do you pronounce it? The pronounciation is Broo-skeh-tuh” or “Broo-skeda” since the “sch” makes the “sk” sound in Italian. What’s the difference between a bruschetta and a crostini? Both are grilled or toasted, and both have olive oil and other ingredients atop. Typically the bruschetta is served with wide grilled rustic hearty bread or thick sourdough slices, but the crostini is usually served sliced using a finer texture, as a baguette.
This dish is one of our favorite meals either alone or paired with a simple Italian sausage and some roasted green beans. It’s simply amazing! I think it’s in our top three meals. You can have these ingredients out on the table and each person can make their own version: fresh basil, freshly grated parmesan, pecorino cheese, feta cheese, fresh mozzarella or goat cheese, prosciutto, or balsamic reduction. My gluten free sourdough bread works perfectly as the base for this. You want to almost over-toast the bread, because it will get soft with all the liquid ingredients, if not. Buon appetito!
Roasted Rustic Tomato and Garlic Bruschetta
- 16 oz mini heirloom or grape tomatoes rinsed and dried
- 5 – 6 large garlic sliced
- 1 tablespoon canola or vegetable oil
- 3 tablespoon olive oil
- 1/2 teaspoon sea salt or to taste
- 4 – 5 slices bread slices toasted or grilled (gluten free bread if needed)
- 6 – 8 basil leaves rinsed, dried and cut fine (kitchen shears work well for this)
- Parmesan or Pecorino Cheese freshly grated
- Goat cheese or Fresh Mozzarella crumbled or sliced
- Olive oil
- Balsamic vinegar or balsamic reduction
- Artichoke hearts
- Drizzle the canola oil over a stone around the outside of the bar pan or heavy cookie sheet. A cast iron skillet will also work well.
- Add the tomatoes and garlic and drizzle olive oil over, then stir in the pan to coat with the oil. Sprinkle the salt over the pan.
- Cook at 350 degrees for 15 minutes. Increase the oven temperature to 425 degrees and cook for 20 – 25 minutes more, or until the tomatoes are soft and caramelized and the garlic appears toasted.
- Using a rubber spatula, scrape the tomatoes and garlic, including the oil, into a small bowl to serve. Serve the tomatoes on toasted or grilled bread slices, fresh basil leaves, your choice of cheeses, balsamic or balsamic reduction, olive oil, prosciutto or other meats.
Delicious!!! The carmelization of the roasted tomatoes and garlic was extraordinary. I mixed in the basil leaves (chiffonade looks extra fancy) and added some splashes of balsamic in advance, and it came out so delicious! Fresh Parmesan on top is a great bonus. I’ve made bruschetta before, but this one is by far the best!
I’m so happy you loved the dish! It’s such a favorite of ours here. Thanks for the comment and review, too. We really appreciate the feedback! Adding the balsamic in during cooking sounds delicious too. I always add balsamic to the top of my bruschetta toasts, where my husband isn’t a fan, so adding on top works best for us.