Roasted Tomato and Garlic Bruschetta

Ingredients

         Roasted Tomato Topping

• 8 plum tomatoes, quartered lengthwise (about 1½lb )
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp pepper
• 2 heads garlic
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh mint or basil
• 2 tbsp balsamic vinegar
  
  Grilled Bread
  
• 20 slice French stick, about 1/2 inch thick and 2 inches in diameter
• 1 tbsp olive oil
• 1 tbsp chopped fresh rosemary, or 1/2 tsp dried
• ¼ tsp salt
• ¼ tsp pepper
  
  

Method

1. Place tomato wedges, cut side up, on a baking sheet lined with parchment paper. Spray or drizzle with olive oil. Sprinkle with salt and pepper.
2. Cut top quarter off heads of garlic. Wrap garlic in foil.
3. Roast tomatoes and garlic in a preheated 400F/200C oven for 40 to 50 minutes, or until garlic is squeezable and tomatoes have dried a bit and are slightly browned on the bottom. Cool.
4. Chop tomatoes roughly and place in a medium bowl. Squeeze garlic from cloves and add to tomatoes. 
5. Add basil, mint and vinegar. Combine well. Taste and adjust seasonings if necessary.
6. Arrange bread slices on a baking sheet. 
7. Brush with olive oil. 
8. Sprinkle with rosemary, salt and pepper. 
9. Barbeque, broil or grill for 1 minute on each side until outside is crusty but inside is still chewy.
10. Top each slice with a spoonful of topping just before serving.
    
    Roasted Tomato and Garlic Bruschetta with Cheese
    Top grilled bread and tomato mixture with 1/2 cup/125 ml grated Fontina, smoked mozzarella cheese or 1/2 cup/125 ml crumbled goat cheese. Place bruschetta on baking sheet and broil for 1 minute just to melt cheese. 
    

Recipe Notes

Makes 20 pieces

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