Honey Roasted Tomato Bruschetta 01 This is one of my favorite summer recipes.  It’s been one that’s evolved over time and one that I make all summer, every summer!

The amazing Honey Roasted Tomatoe component of these bruschetta comes from a recipe a good friend of mine named Craig gave me.  Every time our families get together these are always on the menu!  Everyone request, or if I’m being honest, vehemently demands that these are to be served.

I serve these little beauties as appetizers or I make the crostini larger by cutting them from the loaf on a bias and serve them with a hearty salad for dinner. Honey Roasted Tomato Bruschetta 2   Recipe Notes: 
Make sure you give the roasted tomatoes enough time to cool to room temperature before you assemble the crostini.
If you need to make these ahead of time, make the components, but wait to cut the basil and assemble them within an hour of serving.
The cheese mixture, of course, needs to be refrigerated if you make it ahead.
I’d prefer you make the tomatoes the same day you serve them, but if you’re absolutely unable to, be very careful in storing the tomatoes.  You want them to remain as whole as possible.  If they end up smashed up too much your presentation will be a nightmare!
I’d also store them in the fridge and let them come to room temperature before you assemble them.
The crostini are perfect to make ahead.  They just need to be stored in a Ziplock bag.  Honey Roasted Tomato Bruschetta 1

Source: Gonna Want Seconds

More Appetizers!

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Cheesy Baked Tomatoes -Quick and easy to make layered with a ooey gooey layer of cheese!
Bacon Wrapped Smokies – Best bites of sweet, salty, and smokies!