Roasted Tomato and Onion Bruschetta

When entertaining a few friends or simply serving lunch time mouthfuls to the crowd, these Roasted Tomato and Onion Bruschetta bites are the bomb!

Delicious and scrumptious, sweet roasted tomatoes and caramelised onion makes for a mouthwatering toasty bruschetta topping.

 

Tomato and Onion Bruschetta

Roasted Tomato and Onion Bruschetta for Entertaining a Crowd

Simply put, for a spring or summer type of vibe, these crunchy little beauties can be served as canapé, starter, snack or lunch. Make it part of a harvest or grazing table or simply serve these yummy bruschetta on game day with a few cold ones. Yes please!!

Roasted Tomato and Onion Bruschetta

 

How To Make Roasted Tomato and Onion Bruschetta

Have you fallen in love with this popular antipasto from Italy, like I have?  Traditionally, slices of home made bread are toasted, rubbed with garlic and originally served with fresh tomatoes, basil and olive oil…

 

Roasted Tomato and Onion Bruschetta

However, I chose to slow roast my cherry tomatoes and caramelise the onions. First, place the cherry tomatoes in an oven safe dish.  Drizzle with olive oil, season and roast until they burst open. Next, caramelise the onion in some butter until golden and sticky.

Next, add the sweet onion and tomato topping on toasted olive ciabatta slices. Lastly, add wisps of fresh Parmesan slithers, basil pesto and fresh basil leaves.

Then, drizzle your toasted bruschetta with a good quality balsamic glaze.

 

Roasted Tomato and Onion Bruschetta

 

The best!

 

Roasted Tomato and Onion Bruschetta

You can try your own version by adding other fresh ingredients. Therefore play around with some salami, parma ham, goats cheese, sweet figs, roasted peppers or mushrooms. Aaanything goes!

Roasted Tomato and Onion Bruschetta

Easy Bruschetta Recipe Ideas:

Brown Mushrooms, Peppers and Coriander Pesto Bruschetta

Bruschetta with Brown Mushrooms, Peppers and Coriander Pesto

 

Bruschetta with Beetroot and Thyme

Bruschetta with Beetroot and Thyme

 

Olives, Feta and Wholegrain Mustard Bruschetta

Bruschetta with Olives, Feta and Wholegrain Mustard

 

Red Pepper and Fennel Bruschetta

Bruschetta with Red Pepper and Fennel

 

Tomato, Basil and Cheese Bruschetta

Bruschetta with Tomato, Basil and Cheese

 

Antipasto Relish on Bruschetta

 

Antipasto Relish

Print Recipe
Roasted Tomato and Onion Bruschetta
Slow roasted cherry tomatoes with caramelized onions, served on toasted olive ciabatta slices with fresh Parmesan and basil pesto.
Votes: 0
Rating: 0
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Course lunch, snack
Prep Time 10 min
Cook Time 20 min
Servings
servings
Ingredients
Course lunch, snack
Prep Time 10 min
Cook Time 20 min
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the olive ciabatta into slices, arrange on an oven safe baking tray and drizzle with olive oil.
  2. Grill in the oven, carefully, until toasted. Set aside.
  3. Transfer the tomatoes in an oven safe dish, drizzle with olive oil, season and roast until they burst open. Remove from oven, set aside.
  4. In a saucepan, heat the butter and add the onion rings and allow to simmer until soft and translucent.
  5. Add a tablespoon or two of water, leave to cook through and saute until golden and caramelized.
  6. Serve the Bruschetta by layering it with onion and tomatoes, adding fresh parmesan, basil leaves, pesto and balsamic reduction.
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