While it’s so easy to get bruschetta out of a jar, this recipe will leave you convinced that making it is perhaps easier than the drive to the store! Many of us have tomatoes on hand and overflowing by late summer, so you could even consider canning this bruschetta recipe (I’m not a canner, but my canning friends say this is possible). But, anyway you look at it, making this delicious appetizer from scratch will satisfy you and bring true joy to your family and guests. Just don’t tell them how simple it is …
To start with, you’ll need to roast some cherry tomatoes. For the full breakdown, see our recipe here.
As a recap, just heat your oven to 425 degrees, line a cookie sheet with parchment paper, place 2-3 pints of cherry tomatoes on the sheet (preferably a nice assortment of varieties of tomatoes) and drizzle with 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Roast for 20 minutes on the upper level of the oven and voila! Sprinkle a little Kosher salt and you have fabulous roasted cherry tomatoes.
To make the bruschetta, take a cup of these tomatoes and add 10-15 seeded kalamata olives, sliced, plus 1/4 cup green onions in a bowl. Mash with your hands and add the balsamic reduction from the roasted tomatoes (simply take liquids from the pan of the roasted tomatoes and heat over medium-low until reduced by half). Add some roasted garlic or garlic powder and salt and pepper to taste. If you’d like to add thyme or oregano or basil, great—make it your own.
- 1 cup roasted cherry tomatoes, crushed (easiest to do by hand)
- 10-15 kalamata olives, sliced (or more, make this your own and add as many olives as you want!)
- ½ cup diced green onion
- 2 tablespoons balsamic reduction from roasted cherry tomatoes
- 1 teaspoon garlic powder (if you have roasted some garlic, use that instead)
- Salt and pepper to taste
- Add basil, oregano and or thyme based on your preferences.
- Toasted bread for serving - a sliced baguette, toasted, worked best.
- Combine all ingredients. Serve with the toasted bread
- Note: prep time is based on roasted tomatoes being done as well as reduction and does not include time to make toast.