500 gr / 1 lb cherry tomatoes
8 slices of bread
120 ml / 1/2 cup of extra virgin olive oil
1 garlic clove
2-3 sprigs of fresh rosemary, finely chopped
5-6 sprigs of fresh thyme, finely chopped
One handful of basil, finely chopped
A pinch or two of sugar
Salt and pepper to taste
Preheat the oven to 390°F/200°C and line a baking pan with parchment paper.
Cut tomatoes in half lengthwise and spread them on the baking pan being careful not to overlap them. Then, drizzle the tomatoes with extra virgin olive oil, sugar and herbs. Season with salt and pepper.
Roast them in the oven for 30-40 minutes or until tomatoes are soft and nicely caramelized. Let the tomatoes cool to room temperature on their pan.
Toast the bread. First, rub fresh garlic on each slice, and then top with the cooked tomatoes, using all the oil and juice.
Sprinkle the freshly chopped basil or your favorite fresh herb on top of the bruschetta. Serve warm or at room temperature.
March 10, 2017
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