Roasted Cherry Tomato Bruschetta
By Charmane Andrews Skillen
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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