Roasted Tomato and Basil Bruschetta

Ingredients

Baguette

1, sliced into 1/2-inch pieces

Roma tomatoes

4 cups, halved and seeds removed

Olive oil

3 tablespoons, divided

Salt

to taste

Black pepper

to taste

Fresh basil leaves

1/2 cup, chopped

Balsamic vinegar

2 tablespoons

Garlic

2 cloves, minced

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, arrange the halved Roma tomatoes, cut side up. Drizzle with 2 tablespoons of olive oil and season generously with salt and black pepper.
3. Roast the tomatoes in the oven for 20 minutes, or until they are soft, slightly caramelized, and fragrant.
4. While the tomatoes are roasting, prepare the garlic-balsamic mixture. In a small bowl, mix together the minced garlic, balsamic vinegar, and chopped basil. Set aside.
5. After roasting, remove the tomatoes from the oven and let them cool slightly. Once cooled, gently peel off the skins and chop the tomatoes into smaller pieces.
6. In a large bowl, combine the chopped roasted tomatoes with the garlic-balsamic-basil mixture. Adjust seasoning with additional salt and pepper if desired.
7. Toast the baguette slices in a toaster or under the broiler until golden brown and crispy, about 2-3 minutes per side.
8. To serve, top each toasted baguette slice with a generous spoonful of the roasted tomato mixture.
9. Enjoy immediately for the best flavor and texture!