Appetizers, Toasts

Oven Roasted Heirloom Tomato Bruschetta

April 12, 2018 (Last updated January 7, 2022) · Nicole Triebe
We are coming up on 2 years in our beautiful home.  Homeownership has its ups and downs, but I could not be happier being here.  My next plan for the house is building a gorgeous pergola on our back patio.  I imagine having wisteria or ivy growing all around it so it creates a little garden sanctuary in our back yard.

Image from Pinterest

I love entertaining at our house, especially in the summertime.  Garden parties are always so fun to throw, and it’s the perfect occasion to serve up some gorgeous appetizers to impress your guests.  This oven roasted heirloom tomato crostini I created a couple years back was such a hit, I can’t wait every year for fresh tomatoes at the market so I can make this again.  This is like a traditional bruschetta, but by roasting the baby heirloom tomatoes, it gives them a deliciously sweet flavor, paired with the saltiness of the prosciutto and creaminess of the burrata, this is the perfect appetizer.
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Oven Roasted Heirloom Bruschetta

  • Author: Nicole Triebe
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 5


What you need:
1 lb baby heirloom tomatoes
10 large chiffonade basil leaves
3 cloves of garlic, smashed
Salt and pepper to taste
Thinly sliced proscuitto
Fresh burrata

3 tbl olive oil

One loaf of crusty Italian bread, sliced into rounds


Preheat the oven to 400 degrees.

In an oven safe dish, combine the tomatoes, garlic, olive oil and salt and pepper.  Roast in the oven for 20 minutes, take the dish out and stir the tomatoes.  If they appear dry, add a couple tablespoons of water and return to the oven for another 20 minutes.  When the tomatoes are ready, they’ll be slightly caramelized, begun to shrivel just a little bit, and the liquid in the dish should be slightly thick.

Put your bread slices on an oven safe pan and place under the broiler.  Toast each side until golden (make sure you keep an eye on them so that they don’t burn!) Once they’re a nice golden brown color, remove from the oven and set aside. Top with a tablespoon of burrata and a piece of sliced proscuitto, and finally with the roasted tomatoes.  Garnish with basil and enjoy!

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