Fire-Roasted Tomato Bruschetta with Smoked Garlic Infused Olive Oil

This bruschetta brings together juicy fire-roasted tomatoes, fresh basil, and a generous finish of Smoked Garlic Infused Olive Oil for a bite that’s smoky, vibrant, and perfect for sharing.

Garden Infuzions

Fire-Roasted Tomato Bruschetta with Smoked Garlic Infused Olive Oil

Toasty bread, fire-roasted tomatoes, and Smoked Garlic Infused Olive Oil come together for a bruschetta that feels bright, smoky, and irresistibly snackable.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 pieces

Course: Appetizer, Side Dish, Snack

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 baguette sliced into 12 rounds
• 2 tablespoons Smoked Garlic Infused Olive Oil plus 1 tablespoon more for brushing
• 2 cups cherry tomatoes halved
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 small garlic clove minced
• 2 tablespoons fresh basil chopped
• 1/4 cup grated Parmesan cheese
• 1 tablespoon red onion finely minced
• 1 pinch crushed red pepper flakes optional

Equipment

• 2 baking sheet One for tomatoes, one for bread
• 1 sheet Parchment paper Helps with easy cleanup
• 1 Mixing bowl For tossing the tomato topping
• 1 Spoon For topping the bruschetta
• 1 Chef’s knife For chopping tomatoes, basil, and onion
• 1 Cutting board For prep work

Method

 

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Place the halved cherry tomatoes on the baking sheet with the extra-virgin olive oil, balsamic vinegar, kosher salt, black pepper, oregano, and minced garlic.
3. Roast the tomatoes for 8 to 10 minutes until they soften and pick up a lightly blistered edge.
4. While the tomatoes roast, brush both sides of the baguette slices with the Smoked Garlic Infused Olive Oil.
5. Arrange the bread on a separate baking sheet and toast for 5 to 7 minutes, flipping once, until golden and crisp.
6. Transfer the roasted tomatoes to a bowl and stir in the basil, red onion, Parmesan cheese, and crushed red pepper flakes if using.
7. Spoon the tomato mixture onto the toasted bread slices and finish with an extra drizzle of Smoked Garlic Infused Olive Oil.
8. Serve right away while the bread is crisp and the tomatoes are warm.

Notes

For the best texture, toast the bread just before serving and keep the tomato mixture slightly spoonable rather than watery. If your tomatoes are very juicy, let them drain briefly before assembling.

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Recipe Tips

Use sturdy baguette slices so the topping stays put, and let the tomatoes cool just enough to keep their texture while still tasting lively. A light salt finish at the end helps the flavors pop.

Serving Suggestions

Serve this bruschetta as a starter for pasta night, a party appetizer, or alongside a simple salad. It also works well on a grazing board with olives, cheese, and crisp vegetables.

Storage

Store the tomato topping separately in an airtight container in the refrigerator for up to 2 days. Toast the bread fresh before serving so it keeps its crunch.

Variations

Add torn mozzarella, a few chopped Kalamata olives, or a drizzle of balsamic glaze for a richer finish. You can also swap the baguette for toasted ciabatta or sourdough slices.

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