These are a perfect before dinner appetizer or party nibble. I love the combination of the roasted cherry tomatoes and caramelized onions in these bruschettas. I made these on diagonally cut baguette bread, so the slices are quite small, which to make for great party food. If you are making them for a party, you can crisp your bread in advance, but don't seal it in cling film once you have done this because it will make the bread go soft. Just leave them on a plate. Then I would recommend once they are all topped off and ready serve, put them under the grill for just a couple of minutes.
Roasted Cherry Tomato and Caramelized Onion Bruschetta
Makes about 12 Bruschetta slices
1 1/2 Cups/225 grams of cherry tomatoes, halved
1 Large onion, peeled and thinly sliced
12 Baguette slices, cut on the diagonal
A few handfuls of Arugula
Sprinkle of rosemary
Preheat your oven to 350 degrees F. Put the cherry tomatoes on a large baking tray so they are not overlapping each other. Drizzle with olive oil and roast them for about 20 minutes.
While the tomatoes are cooking, get your onions going. In a medium sized skillet heat about 1-2 tablespoons of olive oil and add the onions. Cook over a high heat for about 3-5 minutes, stirring as they brown. Reduce heat to low and continue to let them caramelize and cook. This will take up to 20 minutes. They onions will be done when they are really soft and a nice golden brown colour. Remove from heat.
Lay all of your bread on a large baking tray, drizzle with olive oil and put under your grill for about 2-3 minutes per side. You want to crisp up the bread. Remove from oven. Top with arugula, onions, and cherry tomatoes. Sprinkle over a little salt and rosemary. Ready for your guests!
Click on the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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