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 min
  • Total Time 55 min
  • Servings 14

Ingredients

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.

Expert Tips

The balsamic vinegar caramelizes with the tomatoes and shallots, lending a slight sweetness to this bruschetta.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
87
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Sodium
209mg
209%;
Total Carbohydrate
9g
9%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.