Bruschetta with Roasted Cherry Tomatoes and Balsamic Glaze

A classic Italian appetizer featuring toasted bread topped with sweet roasted cherry tomatoes, garlic, basil, and a tangy balsamic glaze. Simple to make and bursting with flavor.

Prep Time

15 minutes

Total Time

40 minutes

Calories

350

Level

Easy

Yields

4 servings

Cost

£1.31

Season:

☀️ Summer

Meal Type:

Breakfast•Dinner•Snack•Bread

Cuisine:

Italian

Cooking Style:

Quick & Easy•Roasting

Ingredients

Servings

1pintCherry Tomatoes(Halved)

£2.20

3tablespoonsOlive Oil(Extra virgin)

£0.30

2clovesGarlic(Minced)

£0.15

0.5teaspoonDried Oregano

£0.05

0.3teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

1loafBaguette(Sliced into 1-inch thick rounds)

£1.00

0.3cupFresh Basil(Chopped, for garnish)

£0.75

To tasteBalsamic Glaze(Store-bought or homemade)

£0.25

2tablespoonsParmesan Cheese(Grated, optional)

£0.50

Total Cost

£5.23

£1.31 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
In a small bowl, combine halved cherry tomatoes, 2 tablespoons olive oil, minced garlic, dried oregano, salt, and pepper. Toss to coat.
3
Spread the tomatoes in a single layer on a baking sheet.
4
Roast for 20-25 minutes, or until the tomatoes are softened and slightly caramelized.
5
While the tomatoes are roasting, brush the baguette slices with the remaining 1 tablespoon of olive oil.
6
Toast the baguette slices in the oven for the last 5 minutes of the tomato roasting time, or until lightly golden brown.
7
Once the tomatoes and baguette are ready, remove from the oven.
8
Top each toasted baguette slice with a generous spoonful of the roasted cherry tomato mixture.
9
Garnish with fresh basil and drizzle with balsamic glaze.
10
Sprinkle with parmesan cheese if desired. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (150g)

350 kcal / 1464 kJ

Carbs

40g

15% of RDA

Fat

18g

26% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a richer flavor, add a pinch of red pepper flakes to the tomato mixture before roasting.

If you don't have balsamic glaze, you can reduce balsamic vinegar in a saucepan until it thickens to a syrupy consistency.

The roasted tomatoes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Cooking Equipment

Oven

Baking Sheet

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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