Slow-Roasted Cherry Tomato Bruschetta

Slow-Roasted Cherry Tomato Bruschetta Serves: 14


  • 3 pints cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup sliced fresh basil
  • 1 tablespoon red-wine vinegar
  • 14 slices baguette (preferably whole-wheat), toasted
  • Anchovy filets, Kalamata olives or sliced fresh basil for garnish

Cooking Instructions:

  • Preheat oven to 325°F.
  • Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.
  • Combine the roasted tomatoes with basil and vinegar.
  • Top baguette slices with the roasted tomato mixture. Garnish with anchovy filets, Kalamata olives or sliced fresh basil.
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