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Roast Tomato Bruschetta

These fresh garden tomato bruschetta taste like Summer!


Roast Tomatoes:
4 medium sized tomatoes 
Olive oil
kosher salt 
black pepper 
1 teaspoon minced garlic

1 loaf French or Italian Bread
Olive Oil
Parmesan Cheese

Fresh Basil
Parmesan Cheese
S&P to taste


Roast Tomatoes:
Wash the tomatoes and remove the cores. 
Cut in half along the equator and squeeze out the seeds and juice. 
Lay the tomato halves on a baking sheet with the inside facing up. 
Drizzle with olive oil and sprinkle with salt, pepper and garlic.

Pre-heat the oven to 325-degrees and roast the tomatoes for 20-30 minutes depending on the size of the tomatoes. When the tomatoes are done, allow them to cool to room temperature. 
After the tomatoes have cooled, pull the loose skin off and cut each half into six pieces.

Roast Tomato Bruschetta: 
While the tomatoes are roasting, cut the loaf of bread into 1/2 inch slices and arrange on another baking pan. 
Brush the bread liberally with olive oil. 
Season the bread with salt and pepper. 
Sprinkle with grated parmesan cheese. 
Place the bread in the oven with the tomatoes and cook for about 10-minutes.

To Eat:
Place one fresh basil leaf on each bread slice, 
Top with a piece of roasted tomato and sprinkle with more fresh grated parmesan cheese. WOOF!

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