Bruschetta With Roasted Cherry Tomatoes Recipe

• 1 lb cherry tomatoes
• 1 x garlic clove, crushed
• 1/4 tsp red pepper flakes
• 1/4 c. extra virgin extra virgin olive oil
• 1 Tbsp. balsamic vinegar Salt and black pepper
• 4 slc day-old bread, in 1/2 inch thick slices
• 1 x garlic clove, halved Extra virgin extra virgin olive oil

1. For tomatoes: Preheat oven to 400 degrees.
2. In a roasting pan, combine tomatoes, garlic, red pepper flakes, oil and vinegar.
3. Sprinkle with salt and pepper.
4. Toss well to coat.
5. Roast till soft and wilted, 20 min.
6. For bruschetta: Toast bread on a preheated, ridged, cast-iron grill pan or possibly outdoor grill till crisp and striped, 2 min per side.
7. Alternately, use a preheated broiler.
8. Rub one side of each slice with cut garlic and drizzle extra virgin olive oil over each slice.
9. Spread tomatoes over bread.
10. Serve at room temperature.

tomatoes, garlic, red pepper, extra virgin extra virgin olive oil, balsamic vinegar salt, bread, garlic

Taken from cookeatshare.com/recipes/bruschetta-with-roasted-cherry-tomatoes-94263 (may not work)