Oven roasted Heirloom Tomato Bruschetta

This delightfully herbaceous and savory bruschetta will have you saying-OMG one more bite...wait, one more...just remember to try to save some for your party guest!

Oven Roasted Heirloom Tomato Bruschetta served on a Walnut Serving Board.

Pesto

In a blender or bullet combine ½ a cup of olive oil with roasted garlic. Blend on pulse until garlic is suspended, approximately 4 to 8 pulses, then remove ¼ of a cup and set aside for later.

Add basil and a pinch of black pepper to the remaining garlic oil solution and blend on pulse into a chunky pesto, again approximately 4 to 8 pulses. Once desired consistency is reach transfer blend into a small squeeze bottle or dish

Bruschetta Mix

Preheat oven to 400 degrees F.

In a large mixing bowl toss baby heirloom tomatoes with ½ a teaspoon of salt, 4-6 grinds of black pepper, oregano and 2 tablespoons of garlic oil, which is approximately half of garlic oil that was previously set aside.

Evenly space the seasoned heirloom tomatoes on a baking sheet and bake for 15 to 20 minutes.

Place roasted tomatoes on to a plate layered with a few paper towels to drain off extra liquid.

Crostini's

Preheat oven to 425 degrees F.

Slice baguette on a diagonal, approximately ½ an inch thick. Next, thinly slice the fresh mozzarella approximately the thickness of 2 quarters stacked.

In a small dish mix together the remaining garlic oil and melted butter. Gently brush one side of each crostini with the oil/butter blend and top with a light sprinkle of fresh Parmesan cheese. Evenly space crostini’s on a baking sheet and bake in oven for about 6 minutes or until cheese begins to bubble.

Remove baking sheet from oven and then equally spoon roasted tomatoes on to the crostini’s. Place a thin slice of fresh mozzarella over the tomatoes and place back into the oven for about 3 minutes or until cheese softens and begins to melt.

Finally, arrange bruschetta onto a serving board, drizzle with basil pesto and enjoy.

Bon Appétit

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Ingredient List

1 pound baby heirloom tomatoes

1 ounce of fresh basil leaves (approx. 12 leafs)

6 cloves of roasted garlic

8 ounces of fresh mozzarella

½ cup extra virgin olive oil

¼ teaspoon dried oregano

½ teaspoon salt

6-8 and 2 grinds of fresh black pepper

2 tablespoons of melted butter

¼ cup freshly grated Parmesan cheese

1 baguette