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Roasted tomatoes over toasted baguette slices, sprinkled with a Lemon Fire Sea Salt by The Spice and Tea Exchange in Blowing Rock, NC. A lovely hors d'oeuvre.

Lemon Fire Roasted Tomato Bruschetta

Pantry To Table
Roasted tomatoes over toasted baguette slices, sprinkled with a Lemon Fire Sea Salt by The Spice and Tea Exchange in Blowing Rock, NC. A lovely hors d'oeuvre.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Appetizer, Brunch, Side Dish
Cuisine American, Italian
Servings 8
Calories 152.24 kcal

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.

Notes

Fully prepared bruschetta does not keep well. Prepare fresh bread slices for another day’s batch, if necessary.
The nutrition chart is only a guesstimate.
Nutrition Facts
Lemon Fire Roasted Tomato Bruschetta
Amount per Serving
Calories
152.24
% Daily Value*
Fat
 
5.93
g
9
%
Saturated Fat
 
2.49
g
16
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
0.43
g
Monounsaturated Fat
 
2.36
g
Cholesterol
 
10.03
mg
3
%
Sodium
 
432.19
mg
19
%
Potassium
 
303.32
mg
9
%
Carbohydrates
 
21.18
g
7
%
Fiber
 
1.97
g
8
%
Sugar
 
3.55
g
4
%
Protein
 
4.74
g
9
%
Vitamin C
 
15.92
mg
19
%
Calcium
 
47.24
mg
5
%
Iron
 
1.46
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Blowing Rock, NC, cocktail tomatoes, elegant appetizers,, Lemon Fire Sea Salt, The Spice and Tea Exchange, roasted tomatoes, hors 'doeuvre, bruschetta
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