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Balsamic Roasted Tomato Bruschetta - A Bright, Flavor-Packed Appetizer

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds cherry or grape tomatoes, halved
  • 3 tablespoons extra-virgin olive oil, plus more for brushing bread
  • 2 tablespoons balsamic vinegar (traditional or aged, if possible)
  • 3–4 garlic cloves, minced
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/4–1/2 teaspoon red pepper flakes (optional)
  • 1 baguette or rustic sourdough, sliced into 1/2-inch rounds
  • 8 ounces fresh mozzarella, burrata, or whipped ricotta
  • 1/2 cup fresh basil leaves, torn or sliced
  • Flaky salt, for finishing
  • Balsamic glaze (optional, for drizzling)

Method
 

  1. Preheat and prep. Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
  2. Toss the tomatoes. In a bowl, combine halved tomatoes, olive oil, balsamic, garlic, salt, pepper, oregano, and red pepper flakes. Stir to coat evenly.
  3. Roast until jammy. Spread tomatoes in a single layer on the pan. Roast for 18–25 minutes, stirring once, until soft, blistered, and slightly caramelized at the edges.
  4. Toast the bread. While tomatoes roast, brush bread slices with olive oil. Toast on a second sheet pan for 6–8 minutes, flipping once, until golden and crisp. For extra flavor, rub warm toasts with a cut garlic clove.
  5. Prep the cheese. Slice mozzarella, tear burrata, or whip ricotta with a pinch of salt and a drizzle of olive oil. Keep nearby.
  6. Assemble. Spread each toast with cheese. Spoon on warm roasted tomatoes, letting the juices soak in slightly.
  7. Finish. Top with fresh basil, a pinch of flaky salt, and a light drizzle of olive oil or balsamic glaze. Serve right away.