I made this delicious Roasted Tomato and Garlic Bruschetta for the holidays. I made it by roasting some ripe cherry tomatoes and garlic, vegan feta cheese, chopped onions, and fresh basil. It has a bold and delicious flavor, and it was drizzled with some balsamic vinegar. It was on sliced baguette bread and is something you can serve for your family during the holidays.
I’ve found that Mom’s Organic Market also has an excellent selection of fruits and vegetables as well as Whole Foods Market, Wegmans and Sprouts Farmers Market. You can discover many hard to find ingredients in their baking, fresh fruits and vegetables aisles. For some great kitchen essentials, check out the ones I use on my Shop Page.
Roasted Tomato and Garlic Bruschetta
3 lbs of cherry tomatoes, sliced in half
1 Head of garlic, separate out cloves, but leave the skin on
1/2 Teaspoon of Himalayan salt
1/2 Cup of fresh basil, chopped to garnish
1 Baguette bread, sliced in 1/2 slices
4 to 5 Tablespoons of avocado oil, divided (you can also use olive oil)
1 Tablespoon of balsamic vinegar
1/4 Cup of vegan feta cheese, chopped for garnishing
-Preheat your oven to 350F degrees. Line a large baking sheet with parchment paper.
-Slice tomatoes in half and transfer them to a medium mixing bowl. Add 2 tablespoons of avocado oil, garlic, Himalayan salt and pepper. Stir to combine then spread tomatoes mixture out evenly on a baking sheet with parchment paper. Bake the tomatoes for about 1/2 hour or until the edges have dried up a bit. Remove from the oven and let cool. Remove the garlic pieces from the baking tray and squeeze out the roasted garlic into a medium bowl. Smash garlic with the back of the fork, breaking it up into separate pieces. Try not to let the garlic clump together then toss with the tomatoes and all pan juices to the bowl with garlic then add chopped vegan feta cheese and chopped basil. Toss together gently. This can sit at room temperature for a few hours as desired.
-Slice the baguette bread diagonal into pieces. Then place slices of baguette bread onto the baking tray and brush the tops and sides with avocado oil or melted vegan butter. Bake the the bread in oven at 400F until the edges are brown and bread is crunchy about 6-8 minutes. Remove from the oven let cool and add the tomato mixture. Serve and enjoy!
Note: Bruschetta is best served promptly.