Slow Roasted Cherry Tomato Bruschetta
If you’re looking for the perfect savory appetizer for your Thanksgiving dinner, I have you covered.
This year definitely won’t be a typical Thanksgiving with worries around COVID and social distancing. It’s been a tough year all around, but whether you are doing a solo dinner with your household or planning the normal family get together, the food is still the most important part of the day.
I love to have a side dish ready on Thanksgiving Day for everyone to munch on as the cooking takes place. Personally, I hate starving myself all day just to feast on the main course then make myself sick from eating too much. So, I munch throughout the day.
One of my favorite appetizers year round is this Martha Stewart inspired Slow Cooked roasted Cherry-Tomato Bruschetta.
These tomatoes are savory, garlicky, packed full of flavor and so easy to make.
How to Make Slow Cooked Bruschetta
First, you’ll need about 1-pound of cherry tomatoes. I will typically buy 2 packs of snacking tomatoes which is a perfect amount for a side dish to bring to a gathering.
Place the tomatoes in a baking dish and top with about 6 cloves of garlic, peeled and chopped in half or thirds, depending on size. I LOVE garlic so I use a little more than most. Feel free to reduce the amount.
Then whisk together oil, balsamic vinegar, thyme, brown sugar & salt and pour over the tomatoes & garlic.
Bake for about 1-hour until caramelized and the tomatoes are super soft. Spoon the tomato mixture over crusty bread and enjoy! You can also add a spoonful of ricotta cheese before topping with the tomato mixture. Trust me, this side dish is amazingly delicious.
Peace & Love,
Nikki
Ingredients
Servings: 4-6 people
1-pound cherry tomatoes
6 cloves garlic, smashed and sliced in half
1/2 cup extra-virgin olive oil
2 ½ tablespoons balsamic vinegar
1 tablespoon fresh thyme, chopped
3 teaspoons packed light-brown sugar
1 teaspoon coarse salt
15 oz. ricotta (optional)
Instructions
Preheat oven to 325 degrees and mix the tomatoes and garlic in a baking dish.
Whisk together the oil, vinegar, thyme, brown sugar, and salt in a bowl.
Drizzle oil mixture over tomato and garlic.
Bake approximately 1-hour or until tomatoes are softened and caramelized.
Serve with toasted bread.
Optional – for an extra kick, spread ricotta cheese over bread, sprinkle with salt and pepper, then top with the cooked tomatoes.
Tip: Sprinkle a little extra brown sugar on the top of the bruschetta in the last 10 minutes of cooking. This gives it a little extra caramelization.
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