Oven roasted Heirloom Tomato Bruschetta
Updated: Sep 29, 2018
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.
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
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.
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.
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