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!
Servings: 8 people
Ingredients
- 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
Instructions
- 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.