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Roasted Tomato Bruschetta with Pesto
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Ingredients:
| 1/2 Pint Cherry Tomatoes, sliced in half |
| 1/4 Cup Pesto |
| Chopped Basil, for topping |
| French Loaf or Baguette, about 8-10 slices |
Directions:
- Bake the bread according to package instructions. Let cool slightly and slice into 8-10 slices.
- Preheat the oven to 400 degrees F. Add the sliced tomatoes to a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 minutes. Remove and set aside to cool slightly.
- Spread pesto on each slice of bread.
- Top with roasted tomatoes and garnish with chopped basil.
- Serve and enjoy immediately. Store any leftovers in an airtight container in the fridge.
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