roasted cherry tomato bruschetta atop local crostini
Adapted from Giada de Laurentiis
Tomatoes are best in the summertime, but this roasted cherry tomato bruschetta can be made year round. Cherry tomatoes are readily available all year, and when roasted, become especially sweet. The addition of lemon zest is my favorite part, as it brightens up the flavor of the tomatoes.
1/4 cup extra virgin olive oil (I use Olinda Olive Oil)
Three 10-ounce containers cherry tomatoes, quartered
5 cloves garlic, smashed and peeled
3 sprigs fresh basil, torn
1/3 cup olive oil
1 lemon, zested
Kosher salt, to taste
To make the crostini: Preheat oven to 375°. Slice the baguette diagonally into 1/4” thick slices.
Lightly brush both sides of bread with olive oil then place onto a baking sheet.
Bake 10-12 minutes, or until desired browning occurs. Let cool.
For the tomatoes: Preheat the oven to 400°. Spread the quartered cherry tomatoes, garlic, basil, olive oil, lemon zest, and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
To assemble bruschetta: Place crostini on a platter. Put roasted tomatoes on crostini.