Roasted Tomato Bruschetta

 Roasted Tomato Bruschetta-warm version

2 cups cherry tomatoes

2 TBSP. fresh basil

1/2 tsp. garlic salt

1/2 cup balsamic vinegar

1/2 cup feta cheese or shredded mozzarella cheese

3 TBSP olive oil

1/2 tsp. garlic powder

Loaf of baguette bread

Cut baguette bread into 1/3-1/2 inch slices and bake at 350 for 7 minutes or until toasted.  On a cookie sheet spread out cherry tomatoes and evenly sprinkle with olive oil, basil, garlic powder and garlic salt.  Broil on high until slightly blistered  While still warm, place into a serving bowl.  Place breads on serving tray and allow guests to use cheese and vinegar for garnish.

Source:

Markus Anderson, General manager

Mom made this and we gobbled it up.  It is so tasty.  Must use fresh basil.  Mom dried out bread slices  by cutting up sourdough bread in bite size pices and placing the bread in the oven that was preheat to 350 degree then turned off the oven until it dried out.  Or cut bread and leave out on cookie sheet for 1 day until dried out.  

I think that mom mixes all of this together and then tastes it to see how she likes it.  She also used fresh tomatoes and let me boil down for almost 2 hours on the stove, no lid, at medium high heat-until almost all the water is gone.    

Mom spooned on the bread pieces the tomato mixture, then added a leaf of basil, and then put a slice of mozarella cheese on top.