Roasted Tomato bruschetta is a beautiful appetizer and easy to make. The roasted grape bruschetta recipe went over so well I thought I’d give a more savory bruchetta recipe. I use grape tomatoes which are so sweet and bite-sized so they don’t need to be cut. Fresh basil and melted mozzarella perfect the beautiful presentation and taste profile.
1 loaf of French or multi grain baguette, sliced into ½” rounds
1 pint grape tomatoes
fresh basil, approximately 10 – 15 leaves, chopped
1 1/2 cups of shredded mozzarella cheese
Place the tomatoes onto a nonstick baking sheet (if not nonstick, line it with foil, dull side up) or a shallow casserole dish. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast at 450 degrees for 15 minutes. The skins will shrivel up a bit and they’ll become very soft. Remove from oven and set aside to cool.
Turn the oven heat down to 400 degrees.
Place the baguette rounds onto a baking sheet and drizzle with a little olive oil and sprinkle with salt. Bake the bead rounds for approximately 5-8 minutes until they harden up a bit. You want them to be a little crisper with some texture so they don’t fall apart when you layer the ingredients onto them. Remove the bread rounds and allow to cool just enough so you can handle them.
Top the bread rounds with the mozzarella cheese and place back into the oven just until the cheese melts, approximately 5 minutes. Take them out of the oven and top with the roasted grape tomatoes. Sprinkle with the chopped basil and pepper.