Roasted Tomato Garlic Bruschetta

Ingredients

For the Roasted Tomatoes:

• 1 pint cherry tomatoes (about 2 cups)
• 6 whole garlic cloves, peeled
• 4 tablespoons olive oil
• 3 sprigs fresh thyme
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Toasted Bread:

• 1 French baguette
• 2-3 tablespoons olive oil, for brushing

For the Fresh Bruschetta Topping:

• 1 cup heirloom mini tomatoes (or cherry tomatoes), diced
• 1 garlic clove, grated or minced
• 2-3 fresh basil leaves, finely chopped (about 2 tablespoons)
• 2 tablespoons olive oil
• 1 teaspoon red wine vinegar
• ½ teaspoon red chili flakes
• Salt and pepper to taste

For Assembly:

• 8 ounces fresh mozzarella cheese, sliced

For Garnish:

• Balsamic glaze
• Fresh thyme leaves
• Fresh basil leaves, torn or whole

Instructions

1. Roast the Tomatoes
Preheat your oven to 400°F (200°C). In a medium bowl, toss together the cherry tomatoes, whole garlic cloves, 4 tablespoons olive oil, fresh thyme sprigs, salt, and pepper until everything is well coated. Transfer the mixture to a small Dutch oven or spread it on a rimmed baking sheet. Roast for 15-20 minutes, or until the tomatoes are soft, bursting, and starting to caramelize around the edges. The garlic should be golden and very soft. The tomatoes will release their juices and become jammy and sweet.

2. Toast the Bread
While the tomatoes roast, slice the baguette into ½-inch thick diagonal slices. You should get about 16-20 slices depending on the size of your baguette. Arrange the slices on a separate baking sheet in a single layer. Brush the tops generously with olive oil. Place in the oven and toast for 5-7 minutes, or until the bread is lightly golden brown and crispy. Keep an eye on them so they don't burn! Remove from the oven and set aside to cool slightly.

3. Make the Fresh Bruschetta Topping
While the tomatoes roast and the bread toasts, make your fresh bruschetta mixture. Dice the heirloom tomatoes into small pieces and place in a bowl. Add the grated garlic, finely chopped fresh basil, 2 tablespoons olive oil, red wine vinegar, red chili flakes, and season with salt and pepper to taste. Mix everything together well. Let this mixture stand at room temperature for at least 1 hour before serving. This resting time allows all the flavors to meld together and the tomatoes to release their juices, creating a flavorful mixture. You can make this several hours ahead if needed.

4. Remove from Oven
Once the roasted tomatoes and garlic are done, remove them from the oven. Discard the thyme sprigs. The garlic cloves should be so soft you can easily mash them with a fork. Set aside to cool slightly.

5. Assemble the Bruschetta
Now for the fun part! Take a toasted baguette slice and place 1-2 of the roasted garlic cloves on top. Use a fork to mash and spread the soft, sweet garlic across the bread, this creates a delicious garlicky base. Place a slice of fresh mozzarella on top of the garlic. Add 2-3 of the roasted cherry tomatoes on top of the mozzarella, gently pressing them down. Spoon a generous amount of the fresh bruschetta mixture on top of the roasted tomatoes. The combination of warm roasted tomatoes and cool fresh bruschetta is perfect!

6. Garnish and Serve
Arrange all the assembled bruschetta on a serving platter. Drizzle generously with balsamic glaze in a back-and-forth motion across all the pieces. Garnish with fresh thyme leaves and torn or whole fresh basil leaves for a beautiful presentation. Serve immediately while the bread is still crispy and the roasted tomatoes are warm. Watch them disappear!