This fabulously festive appetizer is perfect for any occasion year round. You need this Roasted Tomato & Garlic Bruschetta Dip on your table.

Roasted Tomato & Garlic Bruschetta Dip

Sunday night dinners in our house usually end up to be some sort of Italian feast. J and I both have an undying love for gnocchi, pasta, more pasta, and pasta eaten straight out of the colander. Italian food is simple, and I grew up spending Sunday nights with my dad babying our latest sauce creation.

So, a few weeks ago, J and I were wandering through the grocery store grabbing some odds and ends for our dinner, and he announced he had a hankering for bruschetta. LIGHTBULB MOMENT!

I said – “ooh I want to roast the tomatoes first and then make it”. I could see J inwardly groan, the man really just wanted some classic bruschetta. I have a tendency to go crazy with classics. We came home, started on our dinner, and I popped those little tomatoes in the oven with a healthy sprinkling of sliced garlic and a glug of olive oil.

Sometime later when the tomatoes and garlic were roasted, I gave them a rough slice, added some basil and drizzled a bit of balsamic reduction. I sent him into the other room with the bruschetta and some crostini and a few seconds later, shouts of joy pretty much erupted from the other room.

THIS BRUSCHETTA DIP IS BOMB…and it’s so dang simple. I just had to make it again and give you the recipe for the Holidays. It’s red and green and refreshing & just a tad unexpected. You absolutely MUST make it. I honestly think this one makes my top 10 OTB. Seriously.

LET’S GET TO IT!

WHAT YOU’LL NEED (increments below in the printout):

Grape or cherry tomatoes

Garlic

Olive oil

Basil

Balsamic reduction

Salt

Pepper

Crostini of your choice (I use my homemade sourdough toasted with olive oil)

WHAT YOU’LL DO:

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 the balsamic reduction. Serve with the crostini!

xoxx,

Miss AK

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Roasted Tomato & Garlic Bruschetta Dip

Serves: 8

Ingredients

3 pints grape or cherry tomatoes
4 garlic cloves, sliced
1 + 1/2 Tablespoons olive oil
1 Tablespoon chopped basil
1 Tablespoon balsamic reduction
3/4 teaspoon salt, more if desired
1/4 teaspoon pepper
Crostini of your choice (I use my homemade sourdough toasted with olive oil)

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 the balsamic reduction. Serve with the crostini!

Healthy Halloween Appetizer to the rescue!

Pumpkin Shaped Southwest Cashew Cheese Ball

The cashew product for this post was graciously provided by Sunshine Nut Company. As always, all opinions remain my own. Thanks for supporting the growth of Miss Allie’s Kitchen.

Real talk – it’s really hard to walk into a party with a kick (ahhhem) butt spread and hold yourself back when you’re trying to eat more healthfully or if you have food intolerances or allergies. It seems like everything is loaded with the things you’re trying to avoid…sigh.

My solution – I try to bring something really exciting that everyone can indulge in. This Pumpkin Shaped Cashew Cheese ball is JUST the thing – I’ve actually tested it out at two parties, and it passed with flying colors.

It takes a little planning, because you have to soak the cashews overnight, but the process is a breeze. For an extra kick, I used Sunshine Nut Company’s Roasted with a Spark of Spices Cashews. I think it added an EXTRA layer of flavor using the beautifully spiced nuts.