Candied Tomato Bruschetta
This candied tomato bruschetta is a definite unique item to serve at a tea party! Have you ever had caramelized tomatoes before? They are delish!
The first time I tasted this recipe for candied tomato bruschetta, I thought it was tomato jam. When I served it at my tea party, people said it tasted like strawberries! It is definitely a surprise to the taste buds and is so easy to make.
You can serve them warm or cold. I opted to serve them cold at my tea party. To make this, you will need to slice 8 Roma tomatoes. You also want to remove as much as you can of the juice and seeds.
Next, you are going to cook the tomato slices in a skillet with some sugar and butter for about 10 minutes. Add in a little salt and pepper and allow the tomatoes to cook a little longer until the tomatoes are soft and the mixture has thickened.
Next you take some baguette slices and spread some spreadable cream cheese on each slice. Then top with those cooked tomatoes. At this point you can serve as is. Or you can place them on a baking sheet and broil until the cream cheese is soft and golden.
Candied Tomato Bruschetta
Real Mom Kitchen
Ingredients
- 4-5 large tomatoes I use 8 roma tomatoes
- ½ cup sugar
- ¼ cup butter
- salt and pepper to taste
- 1 long baguette loaf cut into slices
- 1 8 oz container of spreadable light cream cheese
Instructions
- Slice the tomatoes, removing most of the juice and seeds.
- In a large non-stick skillet, add the sugar and butter. Heat over medium heat while stirring until the mixture reaches a low boil.
- Add in to tomato slices and arrange in a single layer.
- Allow to simmer for 10 minutes. Then add in the salt and pepper and simmer just a little longer until tomatoes are soft and the mixture has thickened. Set aside.
- Spread some cream cheese over each baguette slice and top with some of the tomato mixture. Serve as is or place on a baking sheet and broil until the cream cheese is soft and golden. Makes about 24 servings.
Recipe adapted from Deals to Meals.
