Warm Bruschetta

Warm Bruschetta

I don’t love raw tomato. I know. How could I right? But I don’t. Therefore, I have never been a huge bruschetta fan. Until I had this warm version that my dad makes. This is 100% inspired by his recipe. I will never truly have his exact measurements because he doesn’t cook by recipes & cooks by the heart ha! BUT I have adapted it & quite sure I got it pretty darn close… try my recipe, dad!

You can adapt this recipe and make it lighter by serving over goat cheese stuffed chicken breasts instead of the baguette. This sauce is also delicious on pasta!


Warm Bruschetta

2 packs cherry tomatoes, chopped in half 

1 red onion, chopped 

4 tbsp olive oil 

1 tbsp salt

1 tsp pepper 

1/3 cup red wine

1 tbsp mince garlic

Fresh or dried basil 

Goat cheese

Baguette, sliced in half & toasted (I put mine under the broiler, drizzled with olive oil)

In a large pan warm olive oil and add tomatoes & onion, season with salt & pepper. Cook on medium high heat until you can crush the tomatoes down with the back of a wooden spoon. Continue to crush down the mixture until it is a thick paste. Add garlic and deglaze with red wine. Cook down until liquid is gone. Add in fresh or dried basil & serve on a toasted baguette smeared with goat cheese! YUM.

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