Caramelized Tomato Bruschetta

“Sr. Irene, you just have to taste this!” came a cry from the kitchen. One of our special event cooks had just tried out a new appetizer for an upcoming reception. I could tell from the sound of her voice she was quite happy with it.

“Be there in a minute,” I responded, unable to leave just then. The next day one of the kitchen sisters asked, “Wasn’t that new appetizer just the best?”

Oh no! How could I have forgotten? I chastened myself, vowing to get to the kitchen before the end of the day. When I finally arrived with much embarrassment and was able to locate and ravenously devour the one and only “Tasting Sample” that was left, I could only groan. The caramelized tomato bruschetta with fresh garden pesto was beyond delicious. Why oh why didn’t I get myself there the moment I was first called!

A savory twist on a summer classic, this bruschetta is a great way to enjoy both fresh garden tomatoes and basil!

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Caramelized Tomato Bruschetta
SERVINGS
8-12servings
CHANGE SERVING SIZE
servings
COOK TIME
20mins
PREP TIME
15mins
READY IN
35mins

Ingredients

Instructions

  1. Preheat oven to 400 degrees.
  2. Slice the tomatoes into 1/3 inch slices, brush with olive oil and sprinkle with salt, pepper and sugar.
  3. Place on a cookie sheet or sheet pan and roast in the oven until tomatoes turn a light to medium brown and the sugar is visually caramelized.
  4. While tomatoes are roasting, brush the flat bread with oil and spread the pesto overtop, then sprinkle with parmesan cheese.
  5. When tomatoes are finished, carefully remove them from the pan and arrange on top of the pesto and cheese. This is a delicate process as the tomatoes are likely to fall apart after roasting.
  6. Serve with a drizzle of balsamic reduction and enjoy a taste of summer!

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