Roasted Tomato & Garlic Bruschetta Dip
Roasted tomatoes and garlic make this the best bruschetta in the world. It’s so easy to make – no chopping tomatoes involved.
Scale
Ingredients
- 4 pints grape or cherry tomatoes
- 5 garlic cloves, sliced
- 2 Tbsp. olive oil
- 1 tsp. salt, more if desired
- 1/4 tsp. pepper
- 1–2 Tbsp. chopped basil
- 1–2 Tbsp. balsamic reduction
- 1 tsp. salt, more if desired
- Crostini of your choice (I use my homemade sourdough toasted with olive oil, or premade)
Instructions
- Preheat the oven to 400 degrees.
- Lay the tomatoes on a baking sheet. Slice the garlic and sprinkle over the tomatoes. Drizzle with the olive oil, salt, and pepper, and toss everything to combine.
- Pop into the oven for 35 – 40 minutes, or until the tomatoes are slightly browned and the garlic is soft. Allow this to cool a bit before transferring it to a cutting board to give the tomatoes a rough chop.
- Place the tomatoes & garlic in a bowl or on a platter. Chop some basil and sprinkle it on the bruschetta. Finally, drizzle it with balsamic reduction. Serve with the crostini!