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Zesty Tomato Bruschetta 2 Ways: Fresh And Oven-Roasted

Ingredients

for 6 servings

Crostini

  • 1 baguette, sliced diagonally 1/2 inch (1 1/4 cm) thick
  • olive oil, to taste
  • kosher salt, to taste
  • 2 garlics, halved crosswise

Oven-Roasted

  • 2 cans canned whole peeled tomato
  • 1 ½ tablespoons
    McCormick® Zesty Spice Blend Schwartz® Zesty Spice Blend Club House® Zesty Spice Blend
  • ½ teaspoon
    kosher salt, plus more to taste
  • ⅓ cup
    olive oil, plus 3 tablespoons, divided (80 mL)
  • 1 clove garlic, minced or grated
  • 1 pinch fresh ground black pepper
  • ½ teaspoon
    honey, or sugar
  • ¼ cup
    fresh basil, minced (10 g)

Fresh

  • 2 lb
    fresh tomato, preferably a mix of colored heirlooms (1 kg)
  • 1 tablespoon
    McCormick® Zesty Spice Blend Schwartz® Zesty Spice Blend Club House® Zesty Spice Blend
  • 1 teaspoon
    kosher salt
  • 1 pinch fresh ground black pepper
  • 1 clove garlic, minced
  • 1 tablespoon
    olive oil
  • ¼ cup
    fresh basil, thinly sliced (10 g)

Assembly

  • good quality extra-virgin olive oil
  • aged balsamic vinegar
  • flaky sea salt
    Calories 135
    Fat 9g
    Carbs 12g
    Fiber 4g
    Sugar 8g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. Make the crostini: Preheat the oven to 350˚F (150˚C).
  2. Brush olive oil on both sides of the baguette slices and arrange on a baking sheet in a single layer. Lightly season with salt.
  3. Bake for about 15 minutes, rotating halfway through, until the crostini are light golden brown and crisp. Let cool slightly, then lightly rub the top of each crostini with the cut sides of the garlic.
  4. Make the oven-roasted topping: Preheat the oven to 300˚F (180˚C). Line 2 baking sheets with parchment paper.
  5. Drain the canned tomatoes. Break the tomatoes open with your hands and remove the wet seeds, discarding the innards.
  6. Arrange the tomatoes in a single layer on the lined baking sheets. Season with the Zesty spice blend and salt, then drizzle all over with ¼ cup of olive oil. Roast the tomatoes until their juices evaporate, about 1 hour. Let the tomatoes cool.
  7. Move the tomatoes to a cutting board, then chop. Transfer to a medium bowl with the remaining 3 tablespoons of olive oil, the garlic, pepper, and honey. Season with salt to taste. Stir in the basil.
  8. Make the fresh topping: Remove the cores and seeds from the tomatoes, then dice. Transfer to a large bowl with Zesty spice blend, salt, pepper, garlic, olive oil, and basil and gently toss to combine.
  9. To assemble, spoon the tomato mixtures onto the crostini, making sure to include some liquid as well. Lightly drizzle aged balsamic and good quality olive oil on top of each bruschetta and sprinkle generously with flaky sea salt. Serve immediately.
  10. Enjoy!
 

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