The Classic Italian Appetizer That's Even Better Roasted

There's hardly an Italian starter that springs to mind more quickly than bruschetta's lightly toasted rounds of bread heaving with chopped tomatoes and caressed with olive oil and spices. While it is hard to beat peak of summer tomato bruschetta glory, for equally craveable results year-round, you might just want to consider roasting those red beauties. Roasting tomatoes in the oven renders the flavors deeper and sweeter and can even work on the canned variety.

Fresh tomatoes become caramelized and perfectly roasted in a high temperature oven in only about half an hour. Just be sure to leave plenty of space on the sheet pan to prevent them from releasing too much water and going soggy. In contrast, whole canned tomatoes need a bit longer in a lower temperature oven to reduce and become satisfying and mellow. With either version, you are then primed to season the well-chopped mixture with salt, pepper, basil, and perhaps a touch of sugar to bring out the natural sweetness of the tomatoes.

With your bruschetta mixture underway, you are ready to contemplate the vessels that will deliver this yumminess to eagerly awaiting diners. While bread is the definitive quick answer, the thickness and size of that bread makes all the Italian difference. If your bread is cut on the thicker side and takes a few bites to devour, you have classic bruschetta. If your bread is cut quite thin and each piece is bite-sized, you are technically making crostini.

While sourdough or even diminutive in diameter baguette bread are both popular go-to choices, why not consider toothsome ciabatta bread as an ideal bruschetta vehicle? To further amp up this "whole is greater than the sum of its parts" appetizer, drizzle a bit of honey on your composed bruschetta to double down on the sweet roasted tomato notes. This bring the entire craveable jammy starter together. Just be sure to make more than you think you need. They are certain to disappear quickly.