Cherry Tomato Bruschetta in 40 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the halved cherry tomatoes, 2 tbsp (30ml) of olive oil, minced garlic, salt, and pepper.
3. Spread the tomato mixture onto a baking sheet and roast for 15–20 minutes until blistered and slightly shriveled.
4. Remove tomatoes from the oven and fold in the fresh basil leaves while they are still warm.
5. Arrange the baguette slices on a baking sheet and lightly brush the tops with 2 tbsp (30ml) of olive oil.
6. Toast in the oven for 5–8 minutes or until the edges are a deep mahogany-color and the centers are crisp.
7. While the bread is still hot, rub the whole peeled garlic clove firmly across the surface of each slice.
8. Spoon a generous portion of the roasted cherry tomato mixture onto each slice of garlic toast.
9. Drizzle the balsamic glaze over the top of each assembled bruschetta.