Roasted Tomato Bruschetta

• 2 cups Cherry Tomatoes
• 2 Tablespoons Olive Oil
• 2 pinches Sea Salt
• 2 teaspoons Cumin Seeds
• 1 pinch Dried Rosemary
• 1 pinch Dried Thyme
• 1 bunch Fresh Basil (Green And Purple)
• 2 cloves Garlic, Finely Chopped
• 1 loaf Rustic Baguette
• Olive Oil, For Drizzling On The Tops

1. Preheat oven to 300 degrees F. Cut cherry tomatoes in half and place on a parchment-lined pan.
2. (Use parchment paper if you dont want to clean up a messy pan afterward.)
3. Drizzle on some olive oil, a couple pinches of salt along with a sprinkle of cumin seeds, dried rosemary and dried thyme.
4. Mix it all together and arrange tomatoes cut-side down on the pan.
5. Bake for 30-40 minutes, or until you see the tomatoes have puffed up and caramelized on the bottoms.
6. While the tomatoes are roasting, roughly chop the basil and garlic, then set aside in a bowl.
7. Thinly slice a rustic baguette or any loaf of bread and either toast it in the oven or in your toaster.
8. When the tomatoes are ready, arrange the toast on a platter.
9. Drizzle each piece with olive oil, sprinkle the garlic basil on it with some sea salt, and finally, spoon the roasted tomatoes on top.
10. The sweet and tangy cumin-scented tomatoes are the highlight of this dish.
11. Enjoy!

tomatoes, olive oil, salt, cumin seeds, rosemary, thyme, fresh basil, garlic, baguette, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-tomato-bruschetta/ (may not work)