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Roasted Cherry Tomato Bruschetta

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Instructions
 

  • Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  • Place halved cherry tomatoes cut-side up on the baking sheet. Drizzle with olive oil and balsamic vinegar. Add minced garlic, salt, pepper, oregano, and red pepper flakes. Toss gently and spread into a single layer. Roast for 20 to 25 minutes until blistered and caramelized.
  • Brush bread slices on both sides with olive oil. Toast in the oven for the last 8 to 10 minutes of roasting time, or in a hot grill pan for 2 minutes per side until golden and crisp.
  • Immediately rub the cut side of the halved garlic clove firmly across each hot bread slice.
  • If using, spread a small spoonful of ricotta or burrata onto each slice.
  • Spoon roasted tomatoes generously over each slice, including all the pan juices.
  • Scatter torn basil over the top, drizzle with olive oil and balsamic glaze if using, and finish with a pinch of flaky sea salt. Serve immediately.

Notes

  • Space tomatoes out on the baking sheet cut-side up — crowding causes steaming, not roasting
  • Use every drop of the pan juices — they carry concentrated flavor
  • Always rub garlic onto hot bread, not cold — the heat allows it to absorb properly
  • Toast the bread just before serving for the best crisp texture
  • Serve immediately once the tomatoes are on the bread
  • Roasted tomatoes can be made up to 2 days ahead and stored in the fridge
  • Use good quality extra virgin olive oil — it makes a noticeable difference here
  • Sourdough, baguette, or ciabatta all make excellent bases
  • For gluten-free, substitute your favorite gluten-free rustic bread