When entertaining a few friends or simply serving lunch time mouthfuls to the crowd, these Roasted Tomato and Onion Bruschetta bites are the bomb!
Delicious and scrumptious, sweet roasted tomatoes and caramelised onion makes for a mouthwatering toasty bruschetta topping.
Roasted Tomato and Onion Bruschetta for Entertaining a Crowd
Simply put, for a spring or summer type of vibe, these crunchy little beauties can be served as canapé, starter, snack or lunch. Make it part of a harvest or grazing table or simply serve these yummy bruschetta on game day with a few cold ones. Yes please!!
How To Make Roasted Tomato and Onion Bruschetta
Have you fallen in love with this popular antipasto from Italy, like I have? Traditionally, slices of home made bread are toasted, rubbed with garlic and originally served with fresh tomatoes, basil and olive oil…
However, I chose to slow roast my cherry tomatoes and caramelise the onions. First, place the cherry tomatoes in an oven safe dish. Drizzle with olive oil, season and roast until they burst open. Next, caramelise the onion in some butter until golden and sticky.
Next, add the sweet onion and tomato topping on toasted olive ciabatta slices. Lastly, add wisps of fresh Parmesan slithers, basil pesto and fresh basil leaves.
Then, drizzle your toasted bruschetta with a good quality balsamic glaze.
The best!
You can try your own version by adding other fresh ingredients. Therefore play around with some salami, parma ham, goats cheese, sweet figs, roasted peppers or mushrooms. Aaanything goes!
Easy Bruschetta Recipe Ideas:
Brown Mushrooms, Peppers and Coriander Pesto Bruschetta
Bruschetta with Beetroot and Thyme
Olives, Feta and Wholegrain Mustard Bruschetta
Red Pepper and Fennel Bruschetta
Tomato, Basil and Cheese Bruschetta
Antipasto Relish on Bruschetta
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings | servings |
- 1 olive ciabatta loaf
- 2 tablespoons olive oil
- 2 cups cherry tomatoes
- salt and black pepper to season
- 1 tablespoon olive oil for tomatoes
- 4 tablespoons butter
- 1 onion peeled and sliced
- fresh parmesan to serve
- fresh basil to serve
- fresh basil pesto to serve
- balsamic reduction to serve
Ingredients
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- 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.
