Roasted Tomato Bruschetta
This vegan gluten free Roasted Tomato Bruschetta is a host's best friend. It is not only easy to throw together, it is elegant and satisfying.
Servings: 14 slices
Calories: 95kcal
Ingredients
- 4 cups cherry tomatoes
- 3 garlic cloves divided
- ¼ cup olive oil + more for baguette
- salt and pepper
- 2 teaspoons balsamic vinegar
- ¼ cup chopped basil
- 1 baguette, sliced - I used Pamela's pizza mix to make mine
Instructions
- Preheat oven to 400°F.
- Slice cherry tomatoes in half and place in a baking dish. Place 2 peeled garlic cloves in the baking dish. Drizzle olive oil on top. Sprinkle salt and pepper. Roast at 400°F for 20-25 minutes. Let cool.
- Chop tomatoes and garlic. Add to a bowl. Add balsamic vinegar and chopped basil. Add more salt and pepper, if necessary. Mix well.
- Toast bread in the oven for 2 minutes on each side. Rub the other garlic clove on the hot bread. Drizzle olive oil on top, if desired. Top with roasted tomato mixture.
Nutrition
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
