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  • Nicolette Stathopoulos

Balsamic Roasted Tomato Bruschetta

Berringa Honey and Balsamic Roasted Tomato Bruschetta

These bruschetta are such an easy recipe to make for summer. Any leftover bread sticks or sliced bread can be used for this recipe. These are my super easy Berringa Honey, Thyme and Balsamic roasted cherry tomatoes with fresh Honeycomb and Goats Cheese Bruschetta.

Serving size – serves 4

Prep time - 10

Cooking time - 20


1 baguette

2 punnets cherry tomatoes

1 tbsp. balsamic vinegar

2 tbsp. honey

1 tsp. salt

1 tsp. ground black pepper

2 tbsp. fresh honey comb

4 sprigs thyme, picked

50g goats cheese


Pre heat an oven to 180 degrees Celsius and line two baking trays with baking paper.

Slice the baguette on an angle and arrange flat on one of the baking trays, bake for approximately 10 minutes or until golden brown and crisp.

Next slice the tomatoes into halves and combine with the balsamic, honey, thyme, salt and pepper in a bowl. Arrange the tomatoes onto the second lined baking tray and roast for 20 minutes or until browned and caramelised.

Now that the bread is crisp and the tomatoes are caramelised arrange the tomatoes on top the bread, followed by the goats cheese.

Finally break apart the fresh honey comb and serve on the top of the tomatoes. Garnish with a little extra thyme, enjoy.

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