It is easy to make, it is tasty, it looks beautiful, and it is – what you actually need!
The main role in this dish belongs to the roasted tomatoes, which by the way I use in many other recipes as well. Apart from using roasted tomatoes on bruschetta you can consume them with salads or any pasta and they also work well with different types of cheese and sea food. You can eat them warm or cold too.
For the roasted tomatoes:
- 200 g cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp brown sugar
- pinch of salt
For the bruschetta:
- bread slices
- cream cheese (Philadelphia type)
- basil, black pepper
1. For the roasted tomatoes: place all the ingredients onto a baking pan and bake for about 25 minutes at 190C.
2. To assemble the bruschetta: fry the shrimps on butter for 2-3 minutes, toast the bread in a toaster, spread the cream cheese on the bread, place the tomatoes and the shrimps on the top. Decorate with basil and freshly ground black pepper.