Roasted Tomato, Garlic and Pine Nut Bruschetta

Instructions

• 1Insert the wire rack into position 5. Set the oven to Bake, No Fan, 320°F, for 4 minutes, confirm Rotate Remind and press Start to preheat.
• 2Once preheated, place the pine nuts on the pizza pan, place in the oven and cook for 4 minutes. When the Rotate Remind signals, stir and continue cooking.
• 3The pine nuts should be golden. If not, cook them a little longer.
• 4Adjust the oven to Air Fry, Super Convection, 375°F, for 14 minutes and press Start. Meanwhile, continue to the next step.
• 5Place 2 cloves garlic, salt, basil, 1½ tablespoons oil and pepper in a bowl and mix to combine. Add the tomatoes and pine nuts and stir.
• 6Place a rectangular piece of parchment paper approximately 16-inch x 10-inch over a piece of foil the same size. Place the tomato mixture in the center. Fold and seal the paper and foil over the tomato mixture to enclose and place in the roasting pan.
• 7When the oven signals, place the pan in the oven and cook for 14 minutes. Meanwhile, prepare the baguette.
• 8Cut the baguette on an angle into four slices, approximately 1½-inch thick. Cut the slices in half and place on the pizza pan. Combine the remaining 1½ tablespoons oil and 1 clove garlic in a small bowl and brush over the baguette.
• 9Carefully open the parcel so it can be resealed. The tomatoes should be just starting to collapse. If not, reseal and cook it a little longer.
• 10Remove the tomatoes from the oven and set aside to cool to room temperature.
• 11Carefully move the wire rack to position 3.
• 12Place the pan in the oven. Set the oven to Broil, High, for 2 minutes and press Start to broil.
• 13The baguette should be golden. If not, broil a little longer.
• 14Top the baguette slices with the tomato mixture and a little of the cooking juices. Season with sea salt and pepper and serve.