ROASTED TOMATO BRUSCHETTA

Classic, simple, and delicious, tomatoes and garlic were meant to be partners. Barely roasted and smeared on some grilled bread, bruschetta is the perfect marriage of these ingredients. By roasting both the garlic and tomatoes, the natural sweetness and mellow caramel flavors in each are brought out, which is the perfect solution for out of season tomatoes that lack the brightness of those at their peak. Enjoy!

Ingredients:

1 loaf of bread, cut into 1/2 inch slices

1 pint cherry tomatoes, halved

2 heads of garlic, the cloves peeled

1 bunch basil, chopped

Olive oil

Salt

Pepper

Directions:

Heat an oven to 425 F. On a baking sheet, lay the halved tomatoes face side up, drizzles with olive oil, salt, and pepper. Toss the cloves of garlic into a sheet of aluminum foil, drizzle with olive oil and a pinch of salt, close up, and place on the pan. Roast the tomatoes until bursting and caramelized on the bottom, about 15 minutes, and roast the garlic until just golden brown, about an additional 20 minutes. In the meanwhile, either grill the bread or drizzle with olive oil and bake in the oven until toasted. When ready, smear one of the garlics on a piece of bread, pile on the tomatoes, add a sprinkling of basil, and garnish with olive oil, salt, and pepper. Continue with the remaining bread. Enjoy!