Tomato Bruschetta 2 Ways

Name: Tomato Bruschetta 2 Ways
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: Italian,
Ingredients: 1 baguette sliced diagonally 1/2-inch thick; Olive oil to taste; Kosher salt to taste; 2 cloves garlic halved crosswise; 2 cans (28 ounces each) whole peeled tomatoes; 1 1/2 tbsps zesty seasoning; 1/2 tsp kosher salt plus more to taste; 1/4 cup plus 3 tablespoons olive oil divided; 1 clove garlic minced or grated; Pinch of fresh ground black pepper; 1.2 tsp honey; 1/4 cup minced fresh basil; 2 pounds fresh tomatoes preferably a mix of colored heirlooms; 1 tbsp zesty seasoning; 1 tsp kosher salt; Pinch of fresh ground black pepper; 1 clove garlic minced; 1 tbsp olive oil; 1/4 cup thinly sliced fresh basil; Good quality extra-virgin olive oil; Aged balsamic vinegar; Flaky sea salt

Want to impress friends or jazz up pasta night? Make Bruschetta 2 ways: fresh and oven-roasted. The flavors of lemon, thyme and basil in McCormick® Zesty Seasoning will give tomatoes – and your taste buds – a “good thyme.” Recipe & Photo Credi... Read More Read Less

25m

PREP TIME

1hr 15m

COOK TIME

22

INGREDIENTS

Servings: 8

Ingredients

Crostini
1 baguette, sliced diagonally 1/2-inch thick
Olive oil, to taste
Kosher salt, to taste
2 cloves garlic, halved crosswise
Oven-Roasted Bruschetta
2 cans (28 ounces each) whole peeled tomatoes
1 1/2 tablespoons zesty seasoning
1/2 teaspoon kosher salt, plus more to taste
1/4 cup plus 3 tablespoons olive oil, divided
1 clove garlic, minced or grated
Pinch of fresh ground black pepper
1.2 teaspoon honey Substitutions available
- sugar
1/4 cup minced fresh basil
Fresh Bruschetta
2 pounds fresh tomatoes, preferably a mix of colored heirlooms
1 tablespoon zesty seasoning
1 teaspoon kosher salt
Pinch of fresh ground black pepper
1 clove garlic, minced
1 tablespoon olive oil
1/4 cup thinly sliced fresh basil
Garnish
Good quality extra-virgin olive oil
Aged balsamic vinegar
Flaky sea salt

INSTRUCTIONS

1 To make the crostini, preheat the oven to 350˚F (150˚C).
2 Brush olive oil on both sides of the baguette slices and arrange on a baking sheet in a single layer. Lightly season with salt.
3 Bake for about 15 minutes, rotating halfway through, until the crostini are light golden brown and crisp. Let cool slightly, then lightly rub the top of each crostini with the cut sides of the garlic.
4 Make the oven-roasted topping: Reduce oven temperature to 300˚F (180˚C). Line 2 baking sheets with parchment paper.
5 Drain the canned tomatoes. Break the tomatoes open with your hands and remove seeds.
6 Arrange the tomatoes in a single layer on the prepared baking sheets. Season with the Zesty Seasoning and salt, then drizzle all over with ¼ cup (60 ml) of olive oil. Roast the tomatoes until their juices evaporate, about 1 hour. Let the tomatoes cool.
7 Transfer the tomatoes to a cutting board, then chop. Transfer to a medium bowl with the remaining 3 tablespoons of olive oil, the garlic, pepper, and honey. Season with salt to taste. Stir in the basil.
8 Make the fresh topping: Remove the cores and seeds from the tomatoes, then dice. Transfer to a large bowl with Zesty Seasoning, salt, pepper, garlic, olive oil, and basil and gently toss to combine.
9 To assemble, spoon the tomato mixtures onto the crostini, making sure to include some liquid as well. Lightly drizzle aged balsamic and good quality olive oil on top of each bruschetta and sprinkle generously with flaky sea salt. Serve immediately.
10 Enjoy!