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Slow-Roasted Cherry Tomato Bruschetta

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour
  14 servings
Roasting tomatoes brings out their inherent sweetness.
3 pints  cherry tomatoes
1 tablespoon  extra-virgin olive oil
3 cloves  minced garlic
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
1/4 cup  sliced fresh basil
1 tablespoon  red-wine vinegar
14 slices  baguette (preferably whole-wheat), toasted
Anchovy fillets, kalamata olives or sliced fresh basil  for garnish
Slow-Roasted Cherry Tomato Bruschetta Recipe at
Preheat oven to 325°F.

Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.

Combine the roasted tomatoes with basil and vinegar.

Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fresh Tomato Appetizers
Nutrition Facts per Serving
Yield:   14 servings
Calories: 69
Sodium: 178mg
Fiber: 3g
Carbohydrates, Total: 13g
Protein: 3g
% Cal. from Fat: 13%
Fat. Total: 1g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: sherry Reviewed: 06/20/2014
great appetizer
I've been making this recipe for years. Roasting the Tomatoes adds so much. Make a schear of Chevre and cream cheese keeps the bread from getting soggy and adds a tangy taste.
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