Roasted Tomato Bruschetta

A quick and easy appetizer
Editor
bruschetta

Haylie Duff

Whip up Haylie Duff's quick and easy version of the classic Italian appetizer. 

Recipe courtesy of Haylie Duff.

Ingredients

  • 5 tomatoes
  • 3 cloves of garlic
  • 3 basil leaves
  • Pinch of kosher salt
  • 1-2 tablespoons of Olive Oil
  • Crackers or crusty French baguette
  • Fresh black pepper

Directions

Preheat oven to 400 degrees F.

Slice the tomatoes in half and scoop out the seeds.

Sprinkle with a pinch of salt.

Roast tomatoes and garlic cloves (whole) on a baking sheet for 10 minutes.

Remove from oven and let cool.

Finely chop garlic, and rough chop tomatoes.

Tear basil in to small pieces and fold together all the remaining ingredients.

Serve with your favorite crackers or crusty French baguette.