OVEN ROASTED BRUSCHETTA

OVEN ROASTED BRUSCHETTA

3 pints cherry or grape tomatoes
1 TBSP extra virgin olive oil
3 cloves minced garlic
½ tsp salt
½ tsp freshly ground pepper
¼ cup sliced fresh basil
1 TBSP red wine vinegar
1 baguette loaf, sliced and toasted (if desired)
Anchovy fillets, kalamata olives or sliced fresh basil, for garnish

Preheat oven to 325° F. Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down (45 minutes to 1 hour). Combine the roasted tomatoes with basil and vinegar. Top baguette slices with the roasted tomato mixture. Garnish as desired.