Cut the tomatoes in half and place in an oven-proof dish. Push the slivers of garlic into the tomatoes, drizzle with olive oil, season with salt and pepper and scatter over half the chopped tarragon.
Place the dish in a pre-heated oven at 160CFan for 30 minutes.
Remove the tomatoes from the roasting dish and place on top of the bread.
Meanwhile melt the butter in a saucepan, stir in the remaining tarragon and any pan juices left in the roasting dish. Pour the butter mixture over the tomatoes and bread, and serve immediately.
Notes
Tarragon has been used in this recipe, however substitute with the more traditional basil if preferred.Thyme or lemon thyme would also work well with the tomatoes.If serving this to vegan diners substitute the butter for more olive oil.
Nutrition Facts
Tomato Bruschetta with Tarragon
Amount Per Serving
Calories 276Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 375mg16%
Potassium 303mg9%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 3g3%
Protein 8g16%
Vitamin A 1254IU25%
Vitamin C 17mg21%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •