Roasted Tomato Bruschetta | EG13 Ep15

Preheat the oven to 180 degrees Celsius.

Take some old bread and drizzle extra virgin olive oil generously on both sides.

Bruise garlic cloves in their skins and place them in the baking dish.

Add anchovy strips to each bruschetta slice (two strips per slice).

Sprinkle chili flakes over the bruschetta for warmth.

Place cherry tomatoes on each slice of bread, spreading them around.

Generously season the bread and tomatoes with salt.

Bake in the oven for about 15 minutes, or until the tomatoes start to burst but still hold their shape.

After baking, spread some roasted garlic onto the bread.

Remove the skins from the garlic and return the tomatoes to the bruschetta, optionally leaving some on the vine for presentation.

Add cherry bocconcini on top of the bruschetta for additional flavor and color.

Return the bruschetta to the oven for a second cook to warm through the bocconcini.

Once out of the oven, place the bruschetta onto a plate and drizzle with extra olive oil and a pinch of salt.

Garnish with fresh basil leaves.

Equipment Needed

Spice Level:

Dietary