Roasted Tomato Bruschetta
This vegan gluten free Roasted Tomato Bruschetta is a host's best friend. It is not only easy to throw together, but it is elegant and satisfying.
Servings 14 slices
- 4 cups cherry tomatoes
- 3 garlic cloves divided
- ¼ cup olive oil
- salt and pepper
- 2 teaspoons balsamic vinegar
- ¼ cup chopped basil
- 1 baguette, sliced - I used Pamela's pizza mix to make mine
Preheat oven to 400°.
Slice cherry tomatoes in half and place in a baking dish. Place 2 peeled garlic cloves in baking sheet. Drizzle olive oil on top. Sprinkle salt and pepper. Roast at 400° for 20-25 minutes. Let cool.
Chop tomatoes and garlic. Add balsamic vinegar and chopped basil. Add more salt and pepper, if necessary.
Broil or toast bread. Rub the other garlic clove on hot bread. Top with roasted tomato mixture. If you prefer warmed roasted tomatoes, broil until warm.
Calories: 95kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 114mg | Potassium: 127mg | Fiber: 0g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 10.6mg | Calcium: 27mg | Iron: 1mg