Slow-Roasted Cherry Tomato Bruschetta (SUPER EASY) | Using Homegrown Tomatoes and Basil | Hey Y’all

  • By cvbizz
  • September 9, 2020
  • 0
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Say hello to the easiest (and tastiest!) way to make use of an overabundance of cherry tomatoes found in your garden or at your local farmstand. One of our favorite ways to cook tomatoes, roasting does the best job at concentrating the sweetness and making the fruit jammy and rich. As far as hitting the right spot in the oven, keep in mind that you don’t want the tomatoes to break down completely in the oven; they should still hold their shape and show only small touches of smoky char.

• 1 ½ pounds cherry tomatoes (about 4 cups)
• 6 medium garlic cloves
• 5 thyme sprigs
• 1 teaspoon fennel seeds
• 1 teaspoon kosher salt
• 1 tablespoon sherry vinegar
• ¾ cup extra-virgin olive oil, divided
• ½ (8-oz.) baguette, sliced diagonally (about 8 slices)
• 4 ounces goat cheese log, softened
• Small fresh basil leaves

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