Lemon Fire Roasted Tomato Bruschetta
Prep Time: 20 minutes | Cook Time: 1 hour, 20 minutes | Total Time: 1 hour, 40 minutes | Serves: 6 – 8
A fun and elegant hors d’oeuvre, not to mention mouth-popping delicious! Lemon Fire Sea Salt by The Spice and Tea Exchange in Blowing Rock, NC has gifted me with this lovely sea salt. I am a huge fan of lemon and crushed red pepper. This salt pops!
When it comes to the extra-virgin olive oil, use one that tastes really good. We love Abingdon Olive Oil Company’s oils and vinegars. I have listed in the ingredients an aged balsamic vinegar as an optional drizzle over the finished pieces. Try it, you may love it!
There are steps to pull this recipe together, but as I often say, “It’s worth it.” If it helps, make the roasted tomatoes a day or 2 before, then gently reheat just to room temperature, or allow them to sit on the counter for about 30 minutes before they’re plated and served.
Change up the shaved cheese if you would like. There are so many good-quality cheeses out there. I suggest Parmesan as a classic, but Gruyére or Comté would be good, too.
Don’t omit the raw garlic rubbed onto the warm toasted bread slices. Utilize extra hands that might help you in the kitchen. The garlic truly adds an extra layer of flavor.
Take the time to remove that tiny core out of the cocktail tomatoes. No need to if you end up using cherry or grape tomatoes, and certainly remove the core if you use anything larger like a Roma tomato.
Enjoy!
Lemon Fire Roasted Tomato Bruschetta
Ingredients
- 2 pounds cocktail tomatoes, cored, halved
- 1 tablespoon excellent-quality extra-virgin olive oil, Abingdon Olive Oil Company is my fave
- 2, garlic cloves, finely minced or pushed through a garlic press
- 1/2 teaspoon Crushed Red Pepper Flake, The Spice and Tea Exchange
- 1/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly-cracked black pepper, or to taste
- 1 French baguette, sliced
- 2 tablespoons unsalted butter, or more as needed
- 1 whole garlic clove
- 1 tablespoon Lemon Fire Sea Salt, or to taste, The Spice and Tea Exchange
- 1/4 cup Parmesan cheese, shaved (more if desired)
- 1 tablespoon fresh basil, oregano, or Italian parsley, chopped, optional
- 2 tablespoons aged balsamic vinegar, optional, Abingdon Olive Oil Company
Instructions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with foil or parchment paper and set aside.
- Add the halved tomatoes to a medium bowl. Drizzle with the oil and toss to coat.
- Sprinkle in the garlic, crushed red pepper if using, salt and pepper to taste. Toss well.
- Pour the tomatoes onto the lined baking sheet, separating into one layer, and turning them all cut-side up.
- Bake in the preheated oven for 1 hour and 20 minutes, or until the tomatoes are very soft, shrunken, and caramelized. Begin checking the tomatoes at 45 minutes if your oven runs on the hotter side.
- Remove the tomatoes from the oven. (At this point the tomatoes can be cooled and placed in an airtight container and refrigerated until ready to use, up to 2 days.)
- Smear the baguette slices with butter and toast in the oven or on the stovetop until nicely browned. While the bread is still warm, rub each toasted slice with the whole garlic clove.
- Divide the roasted tomatoes on top of the bread slices. Top with a sprinkling of Lemon Fire Sea Salt, cheese, and herbs if using. You may drizzle the balsamic over the top if desired. Serve while still warm.
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