Bruschetta with Roasted Cherry Tomatoes Viva l’Italia will be the ideal appetizer during our dinners with friends to watch the National Team matches in the upcoming European Championship.
This recipe embodies all the flavors and aromas of our country: tomatoes, burrata, basil leaves, and bread, as well as the colors of our flag. 🙂
For this recipe, I used datterini cherry tomatoes to take advantage of their natural sweetness, which pairs perfectly with burrata.
I toasted the bread, added the tomatoes and burrata, drizzled with a bit of olive oil, and garnished with some basil leaves.
I assure you these bruschettas will be a hit, and as far as I’m concerned, they’ll be the ideal dish to accompany me throughout the summer.
Curiosity about costs: this is the last of four recipes I made using three main ingredients: 650 grams of datterini cherry tomatoes, one striped eggplant, and 125 grams of burrata. The total cost was 8 euros, meaning each dish cost me about 2 euros, not bad for someone from Genoa. 🙂
The other three recipes are: light bruschetta without bread; starred recipe pasta with tomato cream; easy tomato sauce for children.
But, enough chit-chat, let’s make the bruschetta with roasted cherry tomatoes Viva l’Italia, eh belin how good!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven, Toaster
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients: Bruschetta with Roasted Cherry Tomatoes Viva l’Italia
- 1 hard wheat roll
- 3.5 oz datterini cherry tomatoes
- 3 cloves garlic (sliced thinly)
- to taste oregano
- to taste chili powder
- to taste extra virgin olive oil
- 4 leaves basil
Tools: Bruschetta with Roasted Cherry Tomatoes Viva l’Italia
- 1 Cutting Board
- 1 Plate
- 1 Baking Dish
Steps: Bruschetta with Roasted Cherry Tomatoes Viva l’Italia
Wash, dry, and cut the datterini cherry tomatoes in half.
Thinly slice three garlic cloves and add them with the cherry tomatoes in a baking dish.
Add oregano.
Finally, add chili (optional) and a drizzle of oil, mix well.
Bake at 392°F for about 20 minutes.
Slice and toast the bread.
Top the bruschetta with roasted cherry tomatoes, a drizzle of olive oil, and some basil leaves.
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FAQ (Frequently Asked Questions)
How to store roasted cherry tomatoes?
Up to one day in the fridge in an airtight container.
Can I use friselle?
Of course!
A vegan version of these bruschettas?
The bruschettas are delicious even without burrata, if you don’t want to add cheese, add some olives or walnuts.
I don’t like burrata?
Replace it with feta.
