Oven Roasted Heirloom Tomato Bruschetta

Preheat the oven to 400 degrees.

In an oven safe dish, combine the tomatoes, garlic, olive oil and salt and pepper.  Roast in the oven for 20 minutes, take the dish out and stir the tomatoes.  If they appear dry, add a couple tablespoons of water and return to the oven for another 20 minutes.  When the tomatoes are ready, they’ll be slightly caramelized, begun to shrivel just a little bit, and the liquid in the dish should be slightly thick.

Put your bread slices on an oven safe pan and place under the broiler.  Toast each side until golden (make sure you keep an eye on them so that they don’t burn!) Once they’re a nice golden brown color, remove from the oven and set aside. Top with a tablespoon of burrata and a piece of sliced proscuitto, and finally with the roasted tomatoes.  Garnish with basil and enjoy!