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Bruschetta with slow roasted tomatoes

Bruschetta with slow roasted tomatoes

By William Dinh
15’ Prep time
30’ Cook time
45’ Total time
412 Calories
4 Serving

Summary

Bursting with the sweetness of cherry tomatoes and aromatic basil, bruschette are certainly a highlight of summer eating.
William Dinh 0 Followers

Step by Step

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Step 1

Preheat the oven to 180°C, gas mark 4. Place the tomatoes, cut side up on a large baking tray and scatter over the garlic, half the basil and the pine nuts. Then drizzle over 2 tbsp oil, season and bake for 25-30 minutes.
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Step 2

Place the bread slices on another large baking tray, and brush with the remaining oil, season and bake on a lower shelf for the last 20 minutes of the tomatoes’ cooking time until crispy and golden.
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Step 3

Spread the bread with the pesto, top with the tomatoes, drizzle with the leftover juices. Then sprinkle over the remaining basil and serve.

Ingredient

  • Pine nuts
    Pine nuts
    25 grams
  • Garlic
    Garlic
    2 clove/s
  • Waitrose mixed olive ciabatta
    Waitrose mixed olive ciabatta
    1
  • Fresh basil
    Fresh basil
    25 grams
  • Pack waitrose pome dei moro tomatoes
    Pack waitrose pome dei moro tomatoes
    500 grams
  • Italian extra virgin olive oil
    Italian extra virgin olive oil
    4 tbsp
  • Sacla' italia sun-dried tomato pesto
    Sacla' italia sun-dried tomato pesto
    50 grams
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