Bruschetta with Baked Tomatoes

Nothing screams summer quite like bruschetta.  Top them with simply baked tomatoes for the ultimate summer snack.

Pieces of bruschetta topped with tomato, mozzarella and basil, served on a cutting board


  • 125-150 g tomatoes

  • 1 tbsp. olive oil

  • 1 clove garlic

  • 1 tbsp. balsamic vinegar

  • 1-2 slices of bread/person

  • 1 fresh mozzarella

  • Basil

  • Salt, pepper, olive oil


  1. Turn your oven on 140 degrees (Varmluft). Wash your tomatoes, cut in half's/quarters, and mix with 1 tbsp. of olive oil, 1 tbsp. balsamic vinegar, salt, pepper and 1 pressed garlic. Bake for approx. 30 minutes

  2. When there’s 5 minutes left, slice 1-2 pieces of bread/person). Toast (on a grill or normal pan) your bread with some olive oil. Toast it for a couple of minutes, till it's golden. When you flip your bread, add some mozzarella, so it can melt.

  3. Top with the baked tomatoes, salt, pepper and fresh basil


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