Whilst fresh tomato and basil bruschetta is the go-to summer appetizer, oven roasted cherry tomatoes and garlic scooped over slices of toasted baguette serve as the ideal accompaniment to comforting Autumn meals. Spoon over the juices released from roasting the tomatoes for an extra layer of seasoning.
Roasting tomatoes in the oven enhances their natural flavour. I have used cherry tomatoes for this recipe, but you can use any kind of meaty tomato. Roma and Grape tomatoes are also a good option. Just remember to chop large tomatoes into smaller chunks. Cherry Tomatoes are quite small, so I leave them whole, thus when I bite into them my palate is enveloped in an explosion of flavour.
This is a remarkably simple recipe and requires only a handful of ingredients. To derive maximum flavour, it is eminent to use good quality FRESH ingredients. Crisp tomatoes and basil, good quality olive oil and fresh mozzarella are essential. Refrigerated garlic paste, processed mozzarella, or dried basil leaves will not do this recipe justice.
- Cherry Tomatoes 500g
- Garlic Cloves 4-5 sliced
- Olive Oil 3 tbsp. plus more
- Salt to taste
- Freshly Grounded Black Pepper 1 tsp.
- Half Baguette or Rustic Bread cut into 1-inch slices 6
- Fresh Mozzarella 125g; sliced
- Fresh Basil 7-8 leaves
- Balsamic Vinegar 2 tbsp.
- Preheat oven to 200 ℃. Place tomatoes and garlic in an oven proof dish.
- Drizzle 3 tablespoons olive oil over tomatoes and season with salt and pepper.
- Roast tomatoes in oven for 30 minutes.
- In the meantime, slice bread into 1” thick slices. Drizzle each slice with 1 tablespoon of olive oil. Lightly toast each slice on a griddle pan.
- To assemble Bruschetta place sliced mozzarella over toasted bread. Spoon 1 tablespoon of roasted tomatoes along with juices on top. Repeat the same on all slices.
- Top each bruschetta with a basil leaf and a drizzle of balsamic vinegar.
- Serve immediately.