How To Make Bruschetta With Tomatoes Confit
Here’s a classic traditional recipe, by Italian Chef Chicca Maione. She can even teach you the art of making bruschetta in person through her cooking classes (If you are looking for a great vacation).
This simple vegan bruschetta is made with cherry tomatoes roasted with extra virgin olive oil, salt, and all your favorite fresh herbs. If you can, use a combo of fresh red and orange tomatoes. With plenty of flavor and color, it’s the queen of the starters!
Prep Time: 10 minutes.
Cook Time: 30 minutes.
Preheat the oven to 375°F / 190°C and line a large baking sheet with parchment paper.
Cut tomatoes in half lengthwise and place them on the baking sheet, cut-sides up. Do not to overlap. Drizzle the tomatoes with extra virgin olive oil and sprinkle sugar and herbs. Season with salt and pepper.
Bake the tomatoes for 30-40 minutes or until soft and nicely caramelized. Cool tomatoes to room temperature in their baking sheet, keeping the cooking juice.
Toast the bread and rub fresh garlic on each slice. Then, using the spoon, top the bread with the cooked tomatoes, using all the oil and juice.
Sprinkle freshly chopped basil on each bruschetta. Serve warm or at room temperature.
The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.
Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.
Chicca’s here to help. If you need assistance with the recipe, email her at chicca@cookingintuscany.cc
Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make bruschetta (as well as many other amazing dishes)!
Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.
Italian Chef
Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio
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