Roasted Cherry Tomato Bruschetta with Toasted Bread
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
s.a.l.t. sisters Himalayan Pink Mineral salt & fresly ground pepper
Preheat oven to 375 degrees
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.