Bruschetta with slow roasted tomatoes
Bursting with the sweetness of cherry tomatoes and aromatic basil, bruschette are certainly a highlight of summer eating.
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 500g Waitrose Pome Dei Moro Tomatoes, halved
- 2 clove/s garlic, crushed
- 25g pack basil, shredded
- 25g pine nuts
- 4 tbsp Italian extra virgin olive oil
- 1 Waitrose Mixed Olive Ciabatta, cut into 16 slices
- 50g Sacla’ Sun Dried Tomato Pesto
Preheat the oven to 180°C, gas mark 4. Place the tomatoes, cut side up on a large baking tray and scatter over the garlic, half the basil and the pine nuts. Then drizzle over 2 tbsp oil, season and bake for 25-30 minutes.
Place the bread slices on another large baking tray, and brush with the remaining oil, season and bake on a lower shelf for the last 20 minutes of the tomatoes’ cooking time until crispy and golden.
Spread the bread with the pesto, top with the tomatoes, drizzle with the leftover juices. Then sprinkle over the remaining basil and serve.
Typical values per serving when made using specific products in recipe