• Tommy Centola

Cherry Tomato Bruschetta

Here's an Italian version. This is the bruschetta that I think of when I hear that word. It's simple yet tasty.


3 pints cherry tomatoes

1 shallot, thinly sliced

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon Creole seasoning

Garlic-Pepper Crostini (see Monday's post)


Preheat oven to 325℉.


On a rimmed baking sheet, toss together tomatoes, shallot, garlic, oil, and Creole seasoning. Bake until tomatoes are tender, 45-50 minutes.

Top Garlic-Pepper Crostini with tomato mixture. Serve immediately.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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