Tomato Bruschetta 2 Ways

Want to impress friends or spice up pasta night? Make Bruschetta 2 ways: fresh and oven-roasted. The flavours of lemon, thyme and basil in Zesty Seasoning from the Tasty™ Seasoning Kit will give tomatoes – and your taste buds – a “good thyme.” Recipe & Photo Credit: Tasty.
25 min
1h 15 min


  • Crostini
  • 1 baguette , sliced diagonally 1/2-inch thick
  • Olive oil, to taste
  • Kosher salt, to taste
  • 2 cloves garlic Substitution Available
    • halved crosswise
  • Oven-Roasted Bruschetta
  • 2 (28-ounces/796 ml each) whole peeled tomatoes
  • 1 1/2 tablespoons (22 milliliters) zesty
  • 1/2 teaspoon (2 milliliters) kosher salt , plus more to taste
  • 1/4 cup (60 milliliters) plus 3 tablespoons (45 ml) olive oil , divided
  • 1 clove garlic, minced or grated
  • Pinch of fresh ground black pepper
  • 1/2 teaspoon (2 milliliters) honey Substitution Available
    • sugar
  • 1/4 cup (60 milliliters) minced fresh basil
  • Fresh Bruschetta
  • 2 fresh tomatoes , preferably a mix of colored heirlooms
  • 1 tablespoon (15 milliliters) zesty
  • 1 teaspoon (5 milliliters) kosher salt
  • Pinch of fresh ground black pepper
  • 1 clove garlic , minced
  • 1 tablespoon (15 milliliters) olive oil
  • 1/4 cup (60 milliliters) thinly sliced basil
  • Garnish
  • Good quality extra-virgin olive oil
  • Aged balsamic vinegar
  • Flaky sea salt


  • 1 To make the crostini, preheat the oven to 350˚F (180˚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 (150˚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!


(per Serving)

Nutrition information coming soon