Roasted Cherry Tomato Bruschetta
Tis the season for tomatoes! (Well….almost.)
The market is bursting with all the abundance of summer: cherries, apricots, cucumbers, zucchini, fennel, blackberries, radishes, and more. This is a great time for fruits and vegetables! Every week I leave the market with bags bursting, full to the brim with all sorts of good things.
While I was at the market last weekend, I spotted lots and lots of cherry tomatoes. It isn’t quite time for the larger tomato varietals (though a few early stragglers can be found at the market). No, this is the unique time of year where cherry tomatoes get their day in the sun. Personally, I love this time of year. I could eat cherry tomatoes by the dozen, I just pop them in my mouth like candy.
This recipe is a celebration of cherry tomatoes, it’s a unique twist on a classic bruschetta. It takes a little bit of time and patience, but it’s well worth it.(I’ve made a lot of cherry tomato recipes over the years, but this one is my favorite!)
If you’d like to try out my recipe for Roasted Cherry Tomato Bruschetta with Honey and Balsamic, head over to my blog, Rosemarried.
Thanks for reading!