Bite Of Minnesota: Roasted Tomato Bruschetta
As expected around this time in the summer, cherry tomatoes are overflowing and we're experiencing the same thin in our garden. We have two large planter boxes holding yellow pear and sweet sungold tomatoes and I can't pick them fast enough.
One night when faced with a lack of food in the refrigerator and a bowl full of tomatoes on the counter, the idea of roasted tomatoes popped into my head. I quickly tossed them in olive oil, garlic, salt and pepper before roasting in the oven.
Once the tomatoes were done, they marinated in additional olive oil and fresh herbs to infuse the flavors. All I had left to do was thaw and toast a baguette I had stashed in the freezer and slather it with fresh chevre from Singing Hills Dairy.
Roasted tomatoes and infused oil were drizzled over the chevre-topped baguette slices for a mouthful of summer flavors. These are great as an appetizer, a light dinner, or a little snack under the stars.
Roasted Tomato Bruschetta
1 pint cherry tomatoes
3 smashed garlic cloves
1/4 cup + 2 teaspoons olive oil
Kosher salt and freshly ground pepper
1 sprig fresh rosemary
1 spring fresh oregano
1 small baguette
4 oz. chevre
Preheat oven to 400°. Toss tomatoes, smashed garlic, and 2 teaspoons of olive oil in a baking dish. Sprinkle with salt and pepper. Cook for 20 minutes or until tomatoes are bursting, shaking dish once while cooking.
In a medium bowl, pour remaining olive oil over crushed rosemary and oregano. Add cooked tomatoes and their juices, stir, and let sit for 30 minutes to infuse.
In the meantime, slice baguette into 1/2-inch thick pieces and arrange on a large cookie sheet. Bake for 2-3 minutes per side or until lightly toasted.
Arrange baguette slices on a serving platter and spread with chevre. Spoon tomatoes and infused oil over each piece of bread and sprinkle with salt and pepper to taste.
