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 are the perfect recipe to try.

Tomato and Onion Bruschetta

Simply put, for a spring or summer type of vibe, these crunchy little beauties can be served as canape, starter, snack or lunch.

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I have fallen in love with this popular antipasto from Italy, where slices of bread are toasted, rubbed with garlic and originally served with fresh tomatoes, basil and olive oil.

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I chose to slow roast my cherry tomatoes and I also caramelized the onions, which is served on toasted olive ciabatta slices with fresh Parmesan and basil pesto. A good quality balsamic reduction is also a great addition.

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You can try your own version by adding other ingredients like salami, parma ham, goats cheese, figs, roasted peppers or mushrooms – aaanything! It is the perfect summer snack to serve with braais or just to line the stomach before a big bash!

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Hope you give it a go!

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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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