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Roasted Tomato Bruschetta

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  • Prep 15 min
  • Total 55 min
  • Servings 14
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Looking for wonderful roasted appetizer? Then check out this tomato bruschetta topped with basil and cheese - perfect if you love Italian cuisine.
Updated Feb 2, 2012
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The balsamic vinegar caramelizes with the tomatoes and shallots, lending a slight sweetness to this bruschetta.

Nutrition

87 Calories, 5g Total Fat, 3g Protein, 9g Total Carbohydrate

Nutrition Facts

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