Go Back

Roasted Tomato Bruschetta with Orange and Rosemary

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Keyword: basil, bruschetta, Capers, cherry tomatoes, olive oil, roasted tomatoes, rosemary
Servings: 8 people


  • 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.