This Oven Roasted Tomato Bruschetta is a great side dish or appetizer. Roasted cherry tomatoes and whole roasted garlic cloves served on top of whole wheat rustic bread. A must for all bruschetta lovers.
If you are a fan of bruschettas, this one has to be on top of the list to try now! I’m telling you the sweet roasted cherry tomatoes, the whole roasted garlic cloves and the sprinkle of parmesan cheese is a winning combination.
You can serve this on any kind of bread that you prefer. I used rustic style whole wheat bread and it worked great. If you do prefer to use something else, just make sure you use a dense and heave bread. The toppings are quite heavy and need a substantial bread to hold it in place.
Notes About The Oven Roasted Tomato Bruschetta
- Make sure to use thick cut bread
- You can use any kind of cherry tomatoes. I used small red cherry tomatoes, but mixed pack or even small pear or grape tomatoes would also work well
- Make sure you roast the garlic in the skins. Otherwise they will risk burning and you don’t want burnt garlic
- Yes, you can omit the cheese if your prefer. But the cheese is great.
Hope you enjoy the recipe and get a chance to try it out friends. Happy cooking and I’ll see you all tomorrow with something tasty!
Check Out These Other Great Bruschetta Recipes
- Fresh Tomato Bruschetta
- Spanish Serrano Ham and Cured Cheese Bruschetta
- Roasted Butternut Squash and Apple Bruschetta
Get the recipe!
Oven Roasted Tomato Bruschetta
Ingredients
- 1 ½ cups cherry tomatoes sliced in half
- 1 bulb garlic sectioned & peeled
- 2 tablespoon olive oil
- 1 teaspoon dried rosemary
- 3 tbsp parmesan cheese finely grated
- Small bunch of fresh chopped parsley
- Salt and pepper to taste
- 2 slices whole wheat bread rustic style and thick cut
Instructions
- Preheat oven to 375 degrees F. In a medium sized roasting dish, add tomatoes, garlic, 1 tablespoon of the olive oil, salt and pepper. Cook for around 35-45 minutes, or until it is all nice and soft and slightly blackened. It is important to remove from oven about half way through roasting and remove the juice from the pan. There will be a lot of juice as tomatoes contain a lot of water. Then return to oven to complete the roasting.
- Meanwhile, drizzle remaining olive oil over the bread and sprinkle with the rosemary. Now you should have taken the tomatoes out of the oven. So, set your oven rack to the highest setting and turn the oven setting to grill. Place the bread straight under the grill (plain bread, not topped yet). We do this to get the bread a little crisp before adding the topping. Grill for around 5 minutes. Remove from oven and top with the tomato and garlic mixture. Top it off with a little fresh chopped parsley and Parmesan. Return to grill for about another 2 minutes. Serve immediately when removing from oven.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
