Roasted Tomato Bruschetta

Roasted Tomato Bruschetta

Looking for wonderful roasted appetizer? Then check out this tomato bruschetta topped with basil and cheese - perfect if you love Italian cuisine.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

14

servings

14
slices (1/2 inch thick) baguette
1/4 cup olive oil
2
cups grape tomatoes
2
shallots, sliced, separated into rings
1
tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2
tablespoons shredded fresh basil leaves
1/2 cup shaved Parmesan cheese
Additional fresh basil leaves
  1. Heat oven to 425°F. On ungreased cookie sheet, place baguette slices; brush slices with 2 tablespoons of the oil. Bake 6 minutes or until lightly toasted. Set aside.
  2. In 15x10x1-inch pan, mix tomatoes and shallots. In small bowl, mix remaining 2 tablespoons oil, the vinegar, salt and pepper. Pour over tomato mixture; toss gently. Bake 25 minutes or until tomatoes have burst and begin to break down. Cool 5 minutes.
  3. In medium bowl, stir tomato mixture and shredded basil, mashing tomatoes slightly. Spoon onto toasted baguette slices; top with basil leaves and cheese.
Makes 14 servings (1 appetizer)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Flavor Tip
The balsamic vinegar caramelizes with the tomatoes and shallots, lending a slight sweetness to this bruschetta.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 87
    • Total Fat 5g
      • (Saturated Fat 1g,),
    • Sodium 209mg;
    • Total Carbohydrate 9g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.