This Roasted Tomato Bruschetta with Orange and Rosemary is a perfect way to enjoy a fun twist on bruschetta. With flavorful tomatoes and aromatic orange, rosemary and basil, it’s a really delicious snack, appetizer or meal to share with your family and friends!
This change-up from the traditional bruschetta is a super yummy way to enjoy these delicious and fresh ingredients. Roasting the tomatoes brings out the sweet and flavorful juices from the tomatoes, and they pair perfectly with the fresh herbs and bright orange flavors!
Plus, what brings everything together is the Sprouts Extra Virgin Olive Oil of Spain. It’s the perfect oil for not only roasting the tomatoes, but also for toasting the ciabatta bread and even drizzling on the finished bruschetta prior to serving.
As a little background for this yummy oil, Spain is a core country for olive oil production, and olives for this oil are grown and harvested here between November and January. The versatility and great flavor is what makes this olive oil a go-to for both cooked and baked goods, dressings, pastries, homemade bread – you name it!
And, how cool is it that Sprouts brand also has olive oils from Italy, Greece, California and Australia?! All of the Sprouts’ international olive oils are selected by experts choosing the best ingredients from around the globe. So much goodness to check out!
why I’m loving this Roasted Tomato Bruschetta
This amazing snack, app or meal is so simple and flavorful, and is great to impress your family and friends. It’s really versatile too, to use your choice of tomatoes and bread.
For the tomatoes, I used a mix of cherry tomatoes, campari tomatoes, and heirloom tomatoes. It’s nice to use some different colors, but of course the red tomatoes are perfectly fine!
I used Sprouts Market Corner Take & Bake Ciabatta Bread here, which is a great option that is full of texture and toasts up really well. You can also use Italian or French bread as well. It’s ideal to grill or toast the bread, to get it nice and crisp. This not only provides great texture, but also helps the bread hold up to the moisture from the tomatoes.
The combination of flavors here in this Roasted Tomato Bruschetta is just so yummy, from the sweet and tanginess of the orange, to the freshness of the rosemary and basil. And of course, garlic! In this bruschetta, we rub the toasted ciabatta bread slices with a garlic clove for that perfect subtle hint of garlic on every bite. The garlic balances the sweetness from the tomatoes and orange really well.
How this dish comes together
This bruschetta is really simple to make! The easy steps below show how you can easily time this out.
- Turn on the oven and while it’s preheating, slice up the tomatoes and prep them in the baking dish.
- While they’re roasting for around 30 minutes, this is the time to slice the ciabatta bread and toast it.
- While the bread is toasting, you can chop the herbs and prep the orange, garlic and capers.
- Top your toasted bread slices with the amazing tomatoes, herbs, capers, and orange juice/zest.
Other delicious first course ideas
Roasted Tomato Bruschetta with Orange and Rosemary
- 8 to 10 slices of ciabatta bread
- 3 cups sliced tomatoes
- 2 Tbsp. Sprouts Extra Virgin Olive Oil of Spain + more for toasting the bread
- 2 tsp. fresh rosemary finely chopped
- 6 to 8 fresh basil leaves sliced
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 2 garlic cloves
- Zest of 1 orange
- 1 to 2 Tbsp. fresh orange juice
- 1 to 2 Tbsp. capers to taste
- Preheat oven to 400 degrees Fahrenheit. Add the 3 cups tomatoes to a baking dish and top with the 2 Tbsp. Sprouts Olive Oil of Spain.
- Sprinkle the tomatoes with the ½ tsp. kosher salt and ¼ tsp. black pepper, and place into the oven for 25 to 30 minutes until the tomatoes have released the juices, and the skin has started to burst.
- Meanwhile, drizzle olive oil on both sides of the slices of ciabatta bread.
- Toast the slices of ciabatta bread in a grill pan for a few minutes per side (you can press the bread down with a heavy pan on top of the bread, to get more pronounced grill marks). Alternatively, you can grill the bread or toast it in a toaster or oven.
- Once toasted, gently rub the slices of ciabatta bread with the peeled 1 to 2 cloves of garlic.
- Top with the toasted bread evenly with the roasted tomatoes, the 2 tsp. fresh rosemary, the 6 to 8 basil leaves, the zest of the orange, the 1 to 2 Tbsp. fresh orange juice (a squeeze of a wedge on each of the slices), and the 1 to 2 Tbsp. capers.