Best 7 Roasted Tomato Bruschetta Recipes

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Roasted tomato bruschetta is an easy-to-make yet impressive dish that is perfect for any occasion, whether it's a casual brunch, a fancy dinner party, or a simple weeknight meal. With its vibrant flavors and delightful textures, this classic Italian appetizer is sure to be a crowd-pleaser. This versatile dish can be easily customized to suit your preferences, allowing you to explore a world of culinary possibilities. From choosing the perfect tomatoes to selecting the right bread, every element of this dish plays a crucial role in creating a harmonious balance of flavors.

Here are our top 7 tried and tested recipes!

ROASTED TOMATO BRUSCHETTA



Roasted Tomato Bruschetta image

One of the easiest ways to add depth to a vegetable dish is to slowly roast the ingredients. In this case, cherry or grape tomatoes are roasted, drizzled with balsamic vinegar and heaped over ricotta-slathered bruschetta.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 pints cherry tomatoes, halved
3 tablespoons olive oil, divided
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup balsamic vinegar
6 slices sourdough bread
2 garlic cloves, peeled
1 1/2 cups ricotta cheese
1 tablespoon fresh thyme leave

Steps:

  • Heat the oven to 400 degrees.
  • In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
  • Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
  • While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
  • During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
  • Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
  • Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

Nutrition Facts : Calories 390.4, Fat 16.1, SaturatedFat 6.4, Cholesterol 31.4, Sodium 680.9, Carbohydrate 46, Fiber 2.8, Sugar 7.6, Protein 15.5

ROASTED RED PEPPER AND TOMATO BRUSCHETTA



Roasted Red Pepper and Tomato Bruschetta image

I have tried many different bruschetta recipes and none of them quite tickled my tastebuds until I tried the recipe from Penny's Gourmet to Go. Be sure to refrigerate this at least 2 hours to allow the flavors to mix. You can use 3 (15 oz cans) chopped tomatoes in place of fresh tomatoes.

Provided by Krsi Sue

Categories     Peppers

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 7

3 sweet red peppers, roasted
12 -18 roma tomatoes, chopped coarsely
9 garlic cloves, crushed
6 tablespoons olive oil
9 tablespoons balsamic vinegar
9 tablespoons fresh basil, chopped
French bread or French baguette

Steps:

  • Roasting the Peppers:
  • Place whole peppers on a cookie sheet and bake at 375 degrees 25-30 minutes or until the skin blisters.
  • Place the peppers in a paper or plastic bag to cool.
  • Remove the peppers from the bag when cool and remove the skin and discard. Discard seeds.
  • Chop peppers coarsely.
  • Making the Topping:.
  • Mix peppers, tomatoes, garlic, olive oil, vinegar and basil together and refrigerate 2 hours to blend flavors.
  • Assembly:.
  • Once topping is cooled, slice bread to about 3/4" thick.
  • Brush lightly with olive oil and toast in oven or grill.
  • Top with Tomato-Pepper mix and serve.

Nutrition Facts : Calories 82.5, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 5, Fiber 1.5, Sugar 2.9, Protein 1

SLOW-ROASTED TOMATO & GARLIC BRUSCHETTA



Slow-Roasted Tomato & Garlic Bruschetta image

Slow-roasting cherry tomatoes brings out such sweet, intense flavor. Mixed with tons of roasted garlic and fresh basil, then spooned over garlicky golden toasts, this bruschetta is familiar yet special.

Provided by Kare for Kitchen Treaty

Time 1h40m

Number Of Ingredients 10

3 pints cherry tomatoes (cut in half)
1 head garlic (cloves separated but skin stays on)
3 tablespoons extra virgin olive oil (divided)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1 tablespoon balsamic vinegar
1/4 cup basil leaves (chiffonaded)
1 French bread baguette (cut into 1/2-inch slices (for about 36 pieces))
3 tablespoons olive oil
2 to 3 garlic cloves (peeled and halved)

Steps:

  • Make the tomato topping. Preheat oven to 300 degrees Fahrenheit. Tumble the tomatoes onto a large rimmed baking sheet. Toss in the garlic. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until well-coated. Bake until tomatoes have shrunken a bit and look almost dry around the edges, about 90 minutes.
  • Remove from oven and let cool. Remove garlic from the pan. Squeeze cloves out onto a cutting board. Chop up the garlic (as much as you can; it will be soft). Add to a medium bowl.
  • Drizzle balsamic vinegar over the tomatoes still on the cookie sheet. Using a spatula or wooden spoon, scrape up and stir the tomatoes, using the vinegar to help loosen up some of the dried-on tomato juices. Scrape tomatoes and juice into the bowl. Stir in basil and remaining 1 tablespoon olive oil. Taste and add additional salt and pepper if desired. Set aside.
  • Make the toasts. Preheat oven to 425 degrees Fahrenheit. Brush a large cookie sheet with 1 tablespoon of olive oil and lay the slices of bread on the sheet. Brush the tops of each slice with olive oil. Bake until golden brown around the edges, 7-9 minutes. Remove from oven and let cool slightly. Rub each piece on both sides with cut sides of garlic.
  • Serve. Spoon the tomatoes over the bread to serve, or set the bread and tomatoes on the appetizer table for guests to assemble themselves.

STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM



Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam image

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar-tasty bites that vanish in a hurry. -Debbie Reid, Clearwater, Florida

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 appetizers.

Number Of Ingredients 12

5 tablespoons olive oil, divided
1 large sweet onion, halved and thinly sliced
1 cup grape tomatoes, halved
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
6 ounces cream cheese, softened
3/4 cup crumbled blue cheese
3 garlic cloves, minced
16 slices French bread baguette (1/2 inch thick)
2 beef ribeye steaks (3/4 inch thick and 8 ounces each)
1-1/2 teaspoons Montreal steak seasoning
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.

Nutrition Facts : Calories 185 calories, Fat 14g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

ROASTED TOMATO BRUSCHETTA



Roasted Tomato Bruschetta image

Looking for wonderful roasted appetizer? Then check out this tomato bruschetta topped with basil and cheese - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 14

Number Of Ingredients 10

14 slices (1/2 inch thick) baguette
1/4 cup olive oil
2 cups grape tomatoes
2 shallots, sliced, separated into rings
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons shredded fresh basil leaves
1/2 cup shaved Parmesan cheese
Additional fresh basil leaves

Steps:

  • Heat oven to 425°F. On ungreased cookie sheet, place baguette slices; brush slices with 2 tablespoons of the oil. Bake 6 minutes or until lightly toasted. Set aside.
  • In 15x10x1-inch pan, mix tomatoes and shallots. In small bowl, mix remaining 2 tablespoons oil, the vinegar, salt and pepper. Pour over tomato mixture; toss gently. Bake 25 minutes or until tomatoes have burst and begin to break down. Cool 5 minutes.
  • In medium bowl, stir tomato mixture and shredded basil, mashing tomatoes slightly. Spoon onto toasted baguette slices; top with basil leaves and cheese.

Nutrition Facts : Calories 87, Carbohydrate 9 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 209 mg

GARLIC SHRIMP AND ROASTED TOMATO BRUSCHETTA



GARLIC SHRIMP AND ROASTED TOMATO BRUSCHETTA image

Categories     Bread     Shellfish     Roast     Low Fat     Quick & Easy     Tailgating

Yield 10-12

Number Of Ingredients 10

2 pounds plum tomatoes
1 1/2 pounds cleaned, peeled and deveined large shrimp
6 cloves minced fresh garlic
1 large loaf french bread
1 tablespoon fresh oregano, chopped, plus additional for garnish
1 tablespoon fresh basil, chopped, plus additional for garnish
1 cup extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper, to taste
Pinch red pepper flakes

Steps:

  • Tomatoes: Cut tomatoes once vertically and place side up in a roasting pan drizzle with olive oil and dust with kosher salt. Roast at 250 degrees for 2 hours. *may place in foilpacket and put on same temp grill. Shrimp: Mix 1/4 cup olive oil, garlic, s & p, red pepper, oregano and basil, marinate for 2 hours. Roast or grill shrimp for 2 minutes per side. Let cool and chop into bite size pieces. Bread: Slice bread into diagonal 1/2 inch pieces, baste both sides with remainder of olive oil. Put on sheet pan or grill for 3-5 minutes per side unitl golden. Assemble: Place 1-2 roasted tomatoes on bruschetta slices, add chopped shrimp, add a drizzle of olive oil and top with fresh herbs.

BRUSCHETTA ROASTED TOMATO MOZZARELLA APPETIZER



Bruschetta Roasted Tomato Mozzarella Appetizer image

This is such an easy appetizer! We love how the tomatoes are roasted in this recipe. It really brings out their sweetness and adds an extra layer of flavor. We can't wait to serve these at my next girls night!

Provided by Nor Mac

Categories     Other Appetizers

Time 25m

Number Of Ingredients 15

1 pkg fresh mozzarella
1-2 pkg cherry tomatoes
1 container Buitoni pre-made pesto or make your own
3 Tbsp olive oil double for 2 pints tomatoes
3 Tbsp balsamic vinaigrette double for 2 pints tomatoes
1 pinch fresh basil
1 pinch salt and pepper
1 sliced and toasted ciabatta bread, package of panetini toast, or fresh bread baguettes toasted.
OPTIONAL HOMEMADE PESTO
2 c packed basil leaves
1/2 c Parmigiano-reggiano, grated
3/4 c extra virgin olive oil
salt and pepper, to taste
1-2 cloves of garlic, average size about a 1/2 inch wide
1-2 oz pine nuts, optional

Steps:

  • 1. If making homemade pesto: Place basil leaves in food processor. Process until chopped. Add the olive oil, pine nuts, and garlic. pulse all together until smooth. Empty into a bowl. Stir in salt, pepper, and cheese.
  • 2. Preheat oven to 400 degrees. Put tomatoes in a baking pan. Drizzle the olive oil, balsamic vinegar over tomatoes. Salt and pepper and add a little basil. Roast stirring occasionally for 10-20 minutes, or until they look well roasted, and soft. Remove from oven, put aside. Cover with foil to keep warm. Drizzle with a little more Balsamic optional.
  • 3. Slice up some french bread, or Ciabatta bread to make baguettes. Toast slices. Use packaged Panetini Italian toast if desired. I especially like olive oil Ciabatta bread.
  • 4. Place toasted baguettes or Panetini toast on cookie sheet. Spread a teaspoon or so of the pesto on tops of all of the bread. You just want to give it a little flavor. Place a piece of sliced mozzarella on each toast.
  • 5. Put in oven on broil. Keep an eye on them. You just want the mozzarella to melt. Take out of oven place on a serving platter. Top each piece of toast with the roasted tomatoes and serve.

Tips:

  • Choose ripe, flavorful tomatoes: This is the key to making a great bruschetta. Look for tomatoes that are deep red in color and have a sweet, juicy flavor.
  • Roast the tomatoes before using: Roasting the tomatoes concentrates their flavor and makes them sweeter. You can roast the tomatoes in the oven or on the grill.
  • Use a good quality olive oil: Olive oil is the base of the bruschetta, so make sure to use a good quality oil that has a fruity flavor.
  • Season the tomatoes with salt, pepper, and herbs: This will help to bring out the flavor of the tomatoes. You can also add other herbs and spices, such as garlic, basil, or oregano.
  • Use a sturdy bread: The bread should be able to hold up to the weight of the tomatoes and toppings. A good option is a rustic Italian bread or a ciabatta roll.
  • Toast the bread before serving: Toasting the bread will make it crispy and flavorful. You can toast the bread in the oven or on the grill.
  • Top the bruschetta with the roasted tomatoes and your favorite toppings: Some popular toppings include basil, cheese, and prosciutto. You can also get creative and try different toppings, such as avocado, grilled vegetables, or even fruit.

Conclusion:

Bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests. So next time you're looking for a quick and easy appetizer, give roasted tomato bruschetta a try. You won't be disappointed.

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