Plain old bruschetta is always going to be a safe bet for a crowd-pleasing appetizer, but when you want to kick things up a notch, give this roasted tomato bruschetta a go. Slow roasting cherry tomatoes brings out the best in them and highlights their naturally sweet flavor.
Roasted tomatoes don’t need much to make them shine: a little olive oil, some salt, and thyme is all you need. It’s a classic combination and this is one of those situations where simplicity is key. I like to roast the tomatoes in a skillet and the Wolf Gourmet 8.5” skillet is perfect for the job. It has a thick base and ensures even, consistent heating. This skillet has become my new go-to for everything from bacon and eggs to steak dinners with caramelized onions.
The countertop oven also does a great job of slowly roasting the tomatoes. The ROAST setting blisters the tomatoes while keeping their shape intact. It also perfectly toasts the bread in TOAST mode.
Sure, toast is pretty hard to mess up, but this oven does a nice job of evenly browning the bread. Next time you think bruschetta, think roasted tomato bruschetta and give this recipe a try.
- a few handfuls of assorted cherry tomatoes quartered (about 12 oz.)
- 4-5 cloves garlic crushed
- leaves from 4-5 sprigs of thyme
- 1 tbsp olive oil
- 1 tsp sea salt
- 4 slices crusty bread baguette, Italian or French
- 4 basil leaves gently torn
- On the ROAST setting of the Wolf Gourmet Countertop Oven, preheat to 300°F. While the oven preheats, combine the tomatoes with the crushed garlic, thyme, salt, and olive oil on a baking sheet or small skillet.
- When the countertop oven is ready, place the tomatoes in and roast for 45 minutes. Remove skillet, and allow it to rest on top of the oven while you prepare the rest of the dish.
- Change the dial to TOAST and choose setting 4. Place the bread directly on the rack in the countertop oven and press start. When the toast is ready, evenly distribute the tomatoes amongst the toasted bread. Top with torn basil leaves. Serve whole for appetizers, or cut into halves for a delicious
Daniel is a law student with a passion for cooking and food photography. He believes in creating simple recipes that bring people together. Daniel shares his love for food on his Instagram and blog, thechefdan.com
