Roasted Tomato And Basil Bruschetta Recipe
A vegetarian Italian Recipes recipe with baguette - cut into thick slices (about 8-9 slices), cherry tomatoes - halved, cloves garlic - finely chopped. Ready in 30 min, serves 8.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To make the Roasted Tomato and Basil Bruschetta Recipe, first preheat the Oven to 200 degree Celsius
basil leaves - bunch(1) - 2
In a Roasting pan, coat the Cherry tomatoes and garlic cloves with Olive oil
cherry tomatoes - halved(250 grams)cloves garlic - finely chopped(5)extra virgin olive oil(2 tablespoon) - 3
Mix the Thyme leaves and sprinkle some crushed sea salt , crushed black pepper on the tomatoes
cherry tomatoes - halved(250 grams)sprig fresh thyme leaves - or 1/2 dried(4 teaspoon)whole black peppercorns - coarsely pounded(1 teaspoon)sea salt - to tastebasil leaves - bunch(1) - 4
Place the tomatoes in the preheated oven and roast for 10-12 minutes
cherry tomatoes - halved(250 grams) - 5
(Time may vary depending on the size and type of tomatoes)
cherry tomatoes - halved(250 grams) - 6
Once done, remove from the ovenMeanwhile, lightly toast the baguette slices on a Griddle/grill pan on the stovetop but drizzling some olive oil on the top and keep aside
baguette - cut into thick slices (about 8-9 slices)(1)extra virgin olive oil(2 tablespoon) - 7
In a small bowl, mix the Ricotta Cheese with some salt and remaining crushed black pepperSpread a spoonful of Ricotta cheese on the slice
ricotta cheese(1/4 cup)whole black peppercorns - coarsely pounded(1 teaspoon)sea salt - to taste - 8
Top this with the roasted cherry tomatoes
cherry tomatoes - halved(250 grams) - 9
Garnish generously with the fresh Basil leaves and drizzle the Bruschetta with Chili oil and serve immediately
sprig fresh thyme leaves - or 1/2 dried(4 teaspoon)chilli oil - to drizzlebasil leaves - bunch(1) - 10
Serve Roasted Tomato and Basil Bruschetta along with Baked Pasta with Cottage Cheese and Spinach for a weeknight dinner
ricotta cheese(1/4 cup)basil leaves - bunch(1)
Rate this recipe
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Roasted Tomato And Basil Bruschetta Recipe
A vegetarian Italian Recipes recipe with baguette - cut into thick slices (about 8-9 slices), cherry tomatoes - halved, cloves garlic - finely chopped. Ready in 30 min, serves 8.
Curated byKavya Sharma🇮🇳
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Directions
10 steps- 1
To make the Roasted Tomato and Basil Bruschetta Recipe, first preheat the Oven to 200 degree Celsius
basil leaves - bunch(1) - 2
In a Roasting pan, coat the Cherry tomatoes and garlic cloves with Olive oil
cherry tomatoes - halved(250 grams)cloves garlic - finely chopped(5)extra virgin olive oil(2 tablespoon) - 3
Mix the Thyme leaves and sprinkle some crushed sea salt , crushed black pepper on the tomatoes
cherry tomatoes - halved(250 grams)sprig fresh thyme leaves - or 1/2 dried(4 teaspoon)whole black peppercorns - coarsely pounded(1 teaspoon)sea salt - to tastebasil leaves - bunch(1) - 4
Place the tomatoes in the preheated oven and roast for 10-12 minutes
cherry tomatoes - halved(250 grams) - 5
(Time may vary depending on the size and type of tomatoes)
cherry tomatoes - halved(250 grams) - 6
Once done, remove from the ovenMeanwhile, lightly toast the baguette slices on a Griddle/grill pan on the stovetop but drizzling some olive oil on the top and keep aside
baguette - cut into thick slices (about 8-9 slices)(1)extra virgin olive oil(2 tablespoon) - 7
In a small bowl, mix the Ricotta Cheese with some salt and remaining crushed black pepperSpread a spoonful of Ricotta cheese on the slice
ricotta cheese(1/4 cup)whole black peppercorns - coarsely pounded(1 teaspoon)sea salt - to taste - 8
Top this with the roasted cherry tomatoes
cherry tomatoes - halved(250 grams) - 9
Garnish generously with the fresh Basil leaves and drizzle the Bruschetta with Chili oil and serve immediately
sprig fresh thyme leaves - or 1/2 dried(4 teaspoon)chilli oil - to drizzlebasil leaves - bunch(1) - 10
Serve Roasted Tomato and Basil Bruschetta along with Baked Pasta with Cottage Cheese and Spinach for a weeknight dinner
ricotta cheese(1/4 cup)basil leaves - bunch(1)
Rate this recipe
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