Roasted Tomato Bruschetta with Basil Infused Olive Oil

Roasted Tomato Bruschetta with Basil Infused Olive Oil brings together sweet roasted tomatoes, crisp toasted bread, and a fragrant finish from Basil Infused Olive Oil for an appetizer that feels easy, sunny, and full of garden flavor.

Garden Infuzions

Roasted Tomato Bruschetta with Basil Infused Olive Oil

Toasty bread, slow-roasted tomatoes, and a bright finish of Basil Infused Olive Oil come together in a simple bruschetta that feels fresh, flavorful, and party-ready.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Appetizer, Side Dish, Snack

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound plum tomatoes quartered
• 2 tablespoons Basil Infused Olive Oil
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon balsamic vinegar
• 1 baguette sliced into 1/2-inch pieces
• 1 garlic clove peeled
• 1/4 cup fresh basil leaves thinly sliced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped red onion

Equipment

• 2 Sheet Pan one for tomatoes, one for bread
• 1 Mixing bowl for the roasted tomato topping
• 1 Parchment paper for easy cleanup
• 1 Chef Knife for tomatoes and basil
• 1 Cutting board for prep
• 1 Tongs for turning bread

Method

 

Instructions

1. 1. Heat the oven to 400°F and line a sheet pan with parchment paper.
2. 2. Toss the tomatoes with extra virgin olive oil, kosher salt, black pepper, garlic powder, and balsamic vinegar.
3. 3. Spread the tomatoes on the sheet pan and roast for 20 to 25 minutes, until softened and lightly caramelized at the edges.
4. 4. While the tomatoes roast, arrange the baguette slices on a second sheet pan and toast them in the oven for 6 to 8 minutes, flipping once, until crisp and lightly golden.
5. 5. Rub the warm toast with the peeled garlic clove for a light garlic finish.
6. 6. In a bowl, gently combine the roasted tomatoes, chopped red onion, sliced basil, and Basil Infused Olive Oil.
7. 7. Spoon the tomato mixture onto the toasted bread.
8. 8. Finish with Parmesan cheese and serve right away while the toast is still crisp.

Notes

Best served soon after assembling so the bread stays crisp. If making ahead, roast the tomatoes and toast the bread separately, then assemble just before serving. The Basil Infused Olive Oil ties the whole dish together with a fresh herb finish.

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Recipe Tips

Use ripe plum or Roma tomatoes for the best roast and the least extra moisture. Let the tomatoes cool just enough before topping the bread so the bruschetta stays crisp. If you want a little extra flavor, rub the toast with a cut garlic clove before adding the topping.

Serving Suggestions

Serve this bruschetta as a starter for pasta night, alongside a simple salad, or on a party platter with olives and cheese. It also works well as a light lunch with soup or a grain bowl. For a fresh finish, add a few torn basil leaves right before serving.

Storage

Store the roasted tomato topping and toasted bread separately. The tomato mixture keeps best in the refrigerator for up to 3 days in a covered container. Re-toast the bread before assembling for the best texture.

Variations

Add a spoonful of chopped olives for a briny twist, swap in halved cherry tomatoes for a sweeter bite, or top each piece with a little crumbled mozzarella for a richer appetizer. You can also finish with a drizzle of balsamic glaze if you want a deeper sweet-savory note.

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