Roasted Tomato Bruschetta

Ingredients

Contains: wheat, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pints grape tomatoes
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 loaf sesame semolina bread
• 2 cloves garlic, halved
• 4 scallions, finely chopped
• 1/2 cup basil leaves, thinly sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Spread the grape tomatoes on a rimmed baking sheet, drizzle with about half the olive oil, and season with salt and freshly ground black pepper.

2. Roast the tomatoes for 15 minutes, until they are blistered and beginning to burst.

3. Cut the bread into slices about 1/2 inch (1 cm) thick. Arrange them on a second baking sheet, brush with the remaining olive oil, and season lightly with salt.

4. Roast the bread on a separate rack for about 10 minutes, until golden and crisp at the edges.

5. Rub the cut side of each warm toast slice with a halved garlic clove, pressing firmly so the garlic softens into the bread.

6. Coarsely chop the roasted tomatoes and spoon them with their juices into a bowl. Stir in the scallions and basil and season with salt and pepper to taste.

7. Spoon the tomato mixture over the garlic toast and serve right away.