Slow-Roasted Cherry Tomato Bruschetta

• 3 pints cherry tomatoes
• 1 tablespoon extra-virgin olive oil
• 3 cloves minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup sliced fresh basil
• 1 tablespoon red-wine vinegar
• 14 slices baguette (preferably whole-wheat), toasted
• Anchovy fillets, Kalamata olives or sliced fresh basil for garnish

Preparation

1. Preheat oven to 325 degrees F.
2. Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45-55 minutes.
3. Combine the roasted tomatoes with basil and vinegar.
4. Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.

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