Roasted Cherry Tomato Bruschetta

By Charmane Andrews Skillen Roasted Cherry Tomato Bruschetta

Roasted Cherry Tomato Bruschetta with Toasted Bread

Serves 6

  • 2-cups cherry tomatoes, halved
  • 2 tbsp. EVOO
  • 1 shallot, minced
  • 1 tsp. balsamic vinegar
  • A pinch of dried crushed red pepper
  • 2 tsp. Tuscan Farmhouse Seasoning
  • Freshly ground pepper
  • 1 loaf of 1-pound ciabatta bread, sliced into ½ inch pieces
  • EVOO
  • s.a.l.t. sisters Himalayan Pink Mineral salt & fresly ground pepper
  • Preheat oven to 375 degrees

 

Directions:

Mix tomatoes, oil, shallots, vinegar and crushed red pepper on a shallow pan. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 20-30 minutes. Stiring occationally.

Stir in Tuscan Farmhouse Blend, season with fresh pepper. Serve with toasted bread. 

To toast the bread, brush surface of bread slices with oil. Season with mineral salt & pepper. Arrange bread on baking sheet. Bake until bread is crusty, about 3 minutes.

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