Manischewitz Roasted Tomato & Garlic Bruschetta

Bruschetta takes on more robust flavor for fall with roasted tomatoes and a luscious smear of roasted garlic olive oil. Although grape tomatoes are naturally sweet, they do need a little something to soften their acidic edge and bring forth the true tomato flavor. Man-O-Manischewitz! Yes, really—it turns out that kosher sweet wine (preferably blackberry) is perfect for this job. Topping the bruschetta with fresh herbs adds contrasting color and rounds out the flavor—basil is sweetly fragrant whereas oregano is more subtle and earthy. Go with your preference and what’s available. Be sure to cut the bread slices at least 3/4 inch thick and toast them just enough to crisp the outside but keep the inside a bit tender. This is a wonderfully full-flavored vegan appetizer.

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Ingredients

2 pints grape tomatoes washed and cut in half (a mixture of red and yellow tomatoes works especially well)
4 cloves garlic skins on
Extra-virgin olive oil
4 tablespoons plus about 1 teaspoon Manischewitz sweet wine, preferably blackberry
Kosher salt
Freshly ground black pepper to taste
1 baguette or similar sized loaf sliced into ¾- to 1-inch slices
2 tablespoons chopped fresh basil or oregano for garnish optional

Instructions

Preheat the oven to 425 degrees. Meanwhile, combine the tomatoes, garlic cloves, 4 tablespoons of oil, and 4 tablespoons Manischewitz in a resealable bag and gently toss to combine. Let sit at room temperature until oven is ready.
Line a small rimmed baking sheet with foil. Spread the tomatoes, cut side up, along with the garlic pieces in a single layer. Pour any juices from the bag over the tomatoes. Sprinkle with kosher salt and freshly ground black pepper.
Transfer to the oven and roast for 30 to 40 minutes, until tomatoes are somewhat shriveled but not dry and a few are just starting to brown. Remove and let sit in the pan about 10 minutes.
Place ¼ cup of olive oil in a small jar. Remove the paper and tough stem ends from the roasted garlic cloves and press cloves through a garlic press or thoroughly mash them into the jar of oil. Add ¼ teaspoon kosher salt. Secure the lid and shake to break up the garlic and thoroughly combine (it will still be chunky).
Gently toss the tomatoes with ½ teaspoon to 1 teaspoon Manischewitz. Taste, and add a few more drops of wine if needed to reduce the acidic bite of the tomatoes. Don’t overdo this—they should not taste like wine.
Heat the broiler or a grill on high and toast the bread slices. Remove. Brush a layer of garlic oil on each bread slice (making sure each slice has a few bits of garlic). Spoon on a couple of tablespoons of tomatoes in a mostly single layer. Sprinkle with basil or oregano and serve immediately.