Friday, August 10, 2012

Roasted Tomato and Brie Bruschetta

Roasted Tomato and Brie Bruschetta
This bruschetta recipe is just in time for the weekend.  You'll be wanting one or two of these tasty bites as you unwind at the end of the week, sitting on your deck, a glass of wine in hand.  What makes this appetizer perfect for this time of year is that fresh, locally grown tomatoes are available in abundance.  It is those fresh tomatoes that put this bruschetta over the top in deliciousness.

Yes, you can make this recipe any time of year with whatever tomatoes you can find that look ripe and delicious.  I wouldn't wait if I were you.  Garden tomatoes only come to us for just a few weeks each year and you can celebrate them this weekend with these bruschettas.  While I made my roasted tomatoes with cherry tomatoes from my garden, feel free to substitute with whatever fresh tomatoes you have.  If fresh rosemary is not your herb of choice, go ahead and substitute some fresh thyme, or even basil.  I just think the fresh rosemary makes the flavor pop.

The seasonings I used for the roasted tomatoes may taste excessive on their own, but I think you'll agree the amounts used are necessary to make this appetizer a wow in your mouth.  Feel free to adjust the amounts to suit your palate, but I suggest you try this recipe as written before making adjustments.  We loved these appetizers at my house!

Bruschetta Ingredients
Roasted Tomato and Brie Bruschetta
Makes 12
  • 10 ounces cherry tomatoes, cut in half
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon chopped fresh rosemary
  • 5 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 12 slices of French bread, 1/2 inch thick
  • extra virgin olive oil, to brush on the bread
  • 4 ounces Brie cheese, cut into 12 slices
Preheat the oven to 400 degrees F.  Mix the tomatoes, olive oil, rosemary, garlic, salt and pepper together in a small bowl.

The Seasoned Tomatoes

Pour the mixture onto a baking sheet and place the sheet on the center rack of your oven.  Roast the tomatoes for 15-20 minutes, until the tomatoes have collapsed and the mixture is fragrant.  Remove from the oven to cool to room temperature.

The Roasted Tomatoes

Preheat the broiler of your oven.  Brush one side of each French bread slice with extra virgin olive oil.  Place the sliced bread, oiled side up, onto a baking sheet.  Place under the broiler and toast the bread until the edges are browned and crisp, but the center is still soft.  The crunchy edges of the toasts are one of the keys to a delicious bruschetta, so don't answer the phone while the bread is toasting.  My oven took about 6 minutes to get toasted perfection.

Toasted Perfection
Remove the toasts from the oven and immediately top with a slice of the Brie and a small scoop of the roasted tomato mixture.   Serve immediately and enjoy with your favorite glass of wine.
Roasted Tomato and Brie Bruschetta

Are you looking for a way to kick back and enjoy nature's tomato bounty?  Get the Roasted Tomato and Brie Bruschetta recipe by clicking the link.

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