Roasted Tomato Garlic Bruschetta

INGREDIENTS

• 1-pint cherry tomatoes
• 6 cloves garlic
• 4 tablespoons olive oil
• 3 sprigs of thyme
• Salt and pepper
• 1 baguette
• Fresh mozzarella cheese

FRESH BRUSCHETTA

• 1 cup Heirloom mini tomatoes
• 1 garlic clove grated
• Fresh basil leaves finely chopped
• 2 tbsp olive oil
• 1 tsp red wine vinegar
• ½ tsp of red chili flakes
• Salt and pepper to taste

GARNISH

• Balsamic glaze
• Fresh thyme and fresh basil

INSTRUCTIONS

• Preheat oven to 400°F.
• In a bowl, mix cherry tomatoes, garlic, olive oil, thyme, salt, and pepper. Place mixture in a dutch oven or on a baking sheet and roast for 15-20 minutes, or until tomatoes are soft and caramelizing.
• Slice the baguette into 1/2-inch slices, drizzle with olive oil, and place on a separate baking sheet. Toast in the oven for 5-7 minutes, or until lightly browned.
• Remove both the bread and tomatoes from the oven.
• For the fresh bruschetta mixture, dice the tomatoes and mix all ingredients together. Let stand at room temperature for at least 1 hour.
• To assemble the bruschetta, top the bread with garlic cloves, mash, and spread with a fork. Add mozzarella and roasted tomato mixture, then a spoonful of fresh bruschetta mixture on top. Garnish with fresh basil, fresh thyme and balsamic glaze. Serve immediately.
• Enjoy!