Roasted Tomato Bruschetta


2 cups small tomatoes (cherry or grape)
olive oil (for drizzling)
2 pinches sea salt
1 tbs cumin seeds
1/2 tbs dried rosemary
1/2 tbs dried thyme

rustic loaf of bread, thinly sliced

2 handfuls green & purple basil
2-4 cloves garlic
1 pinch sea salt
sprinkle of feta cheese

Preheat the oven to 350*. Slice tomatoes length-wise and place on a baking sheet lined with parchment to eliminate the mess afterward. Drizzle tomatoes with olive oil. Sprinkle with salt & herbs, then lay them cut-side down on the pan. Bake until caramelized, anywhere from 30-50 minutes.

Take tomatoes out and place sliced bread in the oven on low for apx. 10 minutes.

Slice up basil & garlic for the topping. Drizzle toast with olive oil. Add the basil and garlic, finishing with the cumin-roasted tomatoes and feta.

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