Fridge Friday: Roasted Tomato & Lavender Bruschetta

Found: Mixed cherry tomatoes, few pieces of ciabatta bread, bottle of dried lavender I've yet to use
Made: Bruschetta for lunch!

Ingredients:
18 cherry tomatoes, cut in half lengthwise 
3 cloves garlic, minced
Olive oil
Salt
Fresh or dried basil
Dried lavender
Italian dressing (I currently am using a copycat Olive Garden recipe)
Ciabatta or sourdough bread
Shredded parmigiano reggiano cheese

Instructions: Preheat oven to 325 degrees.  Line a rimmed baking sheet with parchment paper or aluminum foil.  In a bowl, mix your cherry tomatoes with garlic, oil and a generous amount of salt.  (Eyeball it -- I used 2 "glugs" of oil for my 18 toms.)  Spread on pan and roast for 2 hours.  

In a container that has a strong sealed lid (I used a mason jar), mix your roasted tomato / garlic mix with basil (I used dried, didn't have the fresh on hand) and lavender.  Again eyeball it -- the picture below shows my eyeballing.  Add Italian dressing, mix well, and let the ingredients get to know one another for several hours -- or overnight is even better.

To make the bruschetta, set your oven to broil.  Place bread slices baking sheet and broil until both sides are golden brown (turn once during baking).  Top with roasted tomato mix, freshly shredded cheese, and, just to gild the lily, drizzle with a bit more olive oil.  Yum-mo!

P.S. Sorry I did not get a picture of the final "presentation" -- I forgot.  Blame it on low blood sugar!