• Carly Zimmaro

Roasted Tomato & Candied Bacon Bruschetta


This bruschetta is bomb!

and so perfect for summer.

But, what makes these so bomb is the bacon.

Yes - Bacon. It's been some time since Bacon and I talked and boy did things work out. I cooked the bacon in the oven but I used some brown sugar and a drizzle of balsamic over it.


It just seemed right to me. I've made bacon with brown sugar before - but the balsamic was just something that popped into my mind.

Tomatoes - basil....garlic....balsamic totally fits within them all. So why not cook the bacon in it?

Came out perfect.

You should def keep an eye on them as they bake - some of the bacon may begin to darken faster than other pieces, and this is the star of this dish so make sure to check on them.

The other star are the tomatoes.

Traditional bruschetta is made with fresh tomatoes - for this recipe I decided to roast them in wine and balsamic with some shallots and garlic.

If you have larger tomatoes - totally works as well.

These are mostly the same cherry size, if you have bigger tomatoes just make sure to cut them down into a somewhat similar size as a cherry.

You don't have to use wine, but definitely season well with olive oil, salt and pepper before baking.

And there you have it.

Now grab some lightly toasted buttered bread and top them with the tomato mixture and bacon!

Top with some fresh basil and pine nuts and a little drizzle of the juices from the pan of roasted tomatoes.

I think this is one of my top favorite things i've ever made.

This would be absolutely perfect for a girls night in with some wine!

Plan to do this VERY soon :)

I can't wait for you to try these!!

Although there are a few steps in making these - in the end it is all worth it. I threw back three of these no problem.

After I ate half the bacon.


Ok ok enough of the pictures.... here's the recipe guys :)



  • 1/2 pound of bacon

  • 2 Tbs light brown sugar

  • 1 Tbs balsamic Vinegar

Roasted Tomatoes:

  • 2 cups cherry tomatoes cut in half

  • Olive oil

  • Balsamic Vinegar

  • White Wine

  • Salt and Pepper

  • 1 Shallot

  • 5 large garlic cloves smashed and roughly chopped


1/2 loaf of good crusty bread cut into slices on a very harsh diagonal

1/2 stick of butter


  • Freshly minced Basil

  • Pine nuts


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

  2. Lay on your slices of bacon and sprinkle over the brown sugar and drizzle over the balsamic. Bake for 20-25 minutes - make sure to keep an eye on them so they don't burn from the sugar. When done let cool completely on parchment.

  3. On another baking sheet lined with parchment paper, place on your cut tomatoes, drizzle over a little olive oil, season well with salt and pepper and splash on some balsamic and wine! Bake also at 350 degree for about 10 minutes, then add in the shallots and garlic and bake another 5 minutes. Let cool completely.

  4. Meanwhile, in a sauce pan over medium, melt your butter for your bread and place your bread slices overtop. Toast on each side for about 5 minutes until golden brown. Repeat until all are done, using more butter if needed.

  5. Cut your cooled bacon into large chunks and mince your fresh basil.

  6. Time to assemble. Grab a slice of toasted bread, pile on some roasted tomatoes, top with bacon, sprinkle over pine nuts and garnish with fresh basil.

  7. To add extra kick, spoon over some of the pan juices from the roasted tomatoes overtop.

  8. ENJOY!!!!!