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Late Harvest Bruschetta Recipe

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The summer garden is winding down this time of year, it won’t be long until vine-ripened tomatoes are a distant memory.  This roasted bruschetta recipe is best in fall, when heating up the oven is a welcome way to cut the chilly evenings.  It is also a great way to use up all those cherry tomatoes!  I love to serve it over a log of goat cheese, or a gooey triple cream brie, with a crusty baguette.

I usually go out to the garden and harvest a variety of small tomatoes, the more colors and shapes the better!  I also snip some fresh herbs, you can use the hardier herbs like thyme, oregano and even rosemary, because it cooks down.

You will need:
1 lb mixed small tomatoes (cut in half if larger than a golf ball)
2 cloves of garlic, smashed
2 tbsp olive oil
sprigs of herbs: basil, thyme, oregano, or what you have on hand
salt & pepper

Lay the herbs in a small roasting pan, add the tomatoes and garlic, then drizzle with oil and season with salt and pepper.

Roasted Bruschetta Recipe
Roast at 375 degrees for 30-40 minutes, or until the tomatoes begin to turn golden brown and release their juices.  I pick out the woody stems, plucking the leaves back into the pan.  Serve with your favorite cheese and bread.

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