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Roasted Tomato & Garlic Bruschetta Dip

  • Author: Miss AK


Roasted tomatoes and garlic make this the best bruschetta in the world. It’s so easy to make – no chopping tomatoes involved.


  • 4 pints grape or cherry tomatoes
  • 5 garlic cloves, sliced
  • 2 Tbsp. olive oil
  • 1 tsp. salt, more if desired
  • 1/4 tsp. pepper
  • 12 Tbsp. chopped basil
  • 12 Tbsp. balsamic reduction
  • 1 tsp. salt, more if desired
  • Crostini of your choice (I use my homemade sourdough toasted with olive oil, or premade)


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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!

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