Roasted Bruschetta

There is something about the combination of cheese, tomatoes and bread that is unbeatable. I love bruschetta and decided to make a warm dish out of the classic. This wasn’t fancy, it wasn’t hard and it didn’t take long to make, but it was one of the most satisfying meals I had in January. (This was in part to the cold that came, went and came again so nothing sounded or tasted particularly great for a few weeks.) But on the other side of that cold, in the middle of a cold snap that had me covering plants and putting flannel sheets on the bed this dish was pretty perfect.


  • 1 pint heirloom cherry tomatoes
  • 1 shallot
  • 2 cloves garlic
  • olive oil
  • salt
  • 1 teaspoon balsamic vinegar
  • French bread
  • Buratta cheese (about 4 oz)
  • Basil for garnish (I used 3 leaves)

Heat oven to 375.

Half cherry tomatoes, quarter if they are larger. Slice down the shallot and rough chop the garlic. Toss tomato, shallot and garlic on foil lined pan with 1 tablespoon olive oil and 1 teaspoon balsamic vinegar. Roast for 20-25 minutes until everything is soft.

While tomatoes roast, slice down French bread into thick slices (I made ten). Brush with a little olive oil. When tomatoes are done, broil for a few minutes until bread starts to turn golden. Remove from oven immediately.

Top bread with tomato mixture. Cut buratta in half and then slice each half into five sections. Top each bread/tomato slice with one section of buratta and some basil leaves.


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