Roasted Tomato and Onion Bruschetta
Slow roasted cherry tomatoes with caramelized onions, served on toasted olive ciabatta slices with fresh Parmesan and basil pesto.
Roasted Tomato and Onion Bruschetta Slow roasted cherry tomatoes with caramelized onions, served on toasted olive ciabatta slices with fresh Parmesan and basil pesto. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 20min |
|
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Ingredients
- 1 olive ciabatta loaf
- 2tablespoons olive oil
- 2cups cherry tomatoes
- salt and black pepperto season
- 1tablespoon olive oilfor tomatoes
- 4tablespoons butter
- 1 onionpeeled and sliced
- fresh parmesanto serve
- fresh basilto serve
- fresh basil pestoto serve
- balsamic reductionto serve
Instructions
- Cut the olive ciabatta into slices, arrange on an oven safe baking tray and drizzle with olive oil.
- Grill in the oven, carefully, until toasted. Set aside.
- Transfer the tomatoes in an oven safe dish, drizzle with olive oil, season and roast until they burst open. Remove from oven, set aside.
- In a saucepan, heat the butter and add the onion rings and allow to simmer until soft and translucent.
- Add a tablespoon or two of water, leave to cook through and saute until golden and caramelized.
- Serve the Bruschetta by layering it with onion and tomatoes, adding fresh parmesan, basil leaves, pesto and balsamic reduction.