If you’re looking for an incredibly easy yet flavor-packed appetizer, this slow-roasted cherry tomato bruschetta is the perfect dish. The cherry tomatoes are roasted to bring out their natural sweetness and paired with tangy goat cheese and a crispy baguette, making for a mouthwatering combination. Whether you’re using tomatoes from your garden or fresh ones from the local farmstand, this recipe is a guaranteed hit.

Slow-Roasted Cherry Tomato Bruschetta

Why You’ll Love This Recipe

I absolutely love this recipe because it highlights the beautiful sweetness of cherry tomatoes while bringing together the richness of goat cheese and the crunch of toasted baguette. The slow roasting of the tomatoes makes them incredibly tender and concentrated, turning them into a jammy, smoky topping. This is a simple but elegant appetizer that can be made ahead of time, making it perfect for parties, gatherings, or just a treat to enjoy at home. The use of fresh basil and fennel seeds adds a unique twist that elevates the classic bruschetta to something truly special.

Ingredients

1 ½ pounds cherry tomatoes (about 4 cups)
6 medium garlic cloves
5 thyme sprigs
1 teaspoon fennel seeds
1 teaspoon kosher salt
1 tablespoon sherry vinegar
¾ cup extra-virgin olive oil, divided
½ (8-oz.) baguette, sliced diagonally (about 8 slices)
4 ounces goat cheese log, softened
Small fresh basil leaves

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F.
In an 11- x 7-inch baking dish, toss together the cherry tomatoes, garlic, thyme, fennel seeds, kosher salt, sherry vinegar, and ¼ cup of olive oil.
Roast in the oven for 25 to 30 minutes, stirring once, until the tomatoes are tender and their skins blister. Once done, cool for 10 minutes.
While the tomatoes are roasting, place the sliced baguette in a shallow baking pan and drizzle with ¼ cup of olive oil.
Bake the baguette slices at 350°F for 8 to 10 minutes, or until slightly browned and crispy.
After the tomatoes have cooled, you can remove and discard the blistered skins, although I like to leave them on for added texture.
Spread goat cheese on the warm baguette slices.
Place the toasted baguette slices on a serving platter, top with the roasted tomatoes, drizzle with the remaining ¼ cup olive oil, and sprinkle fresh basil leaves on top.

Servings and timing

Active Time: 15 minutes
Total Time: 55 minutes
Servings: 8

Variations

Cheese Substitute: If you’re not a fan of goat cheese, feel free to swap it for ricotta, cream cheese, or even burrata for a creamy and indulgent twist.
Herb Variations: You can experiment with other herbs like rosemary, oregano, or marjoram in place of thyme.
Gluten-Free: For a gluten-free version, try using gluten-free bread or crackers instead of the baguette.

Storage/reheating

If you have leftovers, I recommend storing the roasted tomatoes in an airtight container in the fridge for up to 2-3 days. The roasted tomatoes can be reheated gently in the oven or microwave. As for the toasted baguette slices, they’ll lose their crispness if stored for too long, so it’s best to prepare them fresh. You can keep the goat cheese and roasted tomatoes separately, then assemble the bruschetta just before serving.

FAQs

How do I prevent the tomatoes from breaking down too much when roasting?

It’s important to keep an eye on the tomatoes while they roast. You want them tender and blistered, but still holding their shape. Stir them only once to avoid breaking them down too much.

Can I make this bruschetta ahead of time?

Yes! You can prepare the roasted tomatoes and toasted baguette slices ahead of time and store them separately. Assemble the bruschetta just before serving for the best texture.

What if I don’t have sherry vinegar?

If you don’t have sherry vinegar, red wine vinegar or balsamic vinegar will work as a suitable substitute.

Can I use any type of bread?

While the baguette gives the bruschetta its signature crunch, any crusty bread will work. Consider using ciabatta, sourdough, or even gluten-free bread.

Can I add more toppings to the bruschetta?

Definitely! You could top your bruschetta with extra ingredients like pine nuts, a drizzle of honey, or even a sprinkle of Parmesan for added flavor.

Conclusion

This slow-roasted cherry tomato bruschetta is a delightful and easy-to-make appetizer that brings a taste of summer to your table. The roasted tomatoes and creamy goat cheese pair perfectly with crispy toasted bread and fresh basil, making each bite irresistible. Whether you’re preparing it for a gathering or enjoying it as a simple treat, this bruschetta will quickly become one of your favorites.

Slow-Roasted Cherry Tomato Bruschetta

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Author: Chef Sara
Total Time: 55 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This slow-roasted cherry tomato bruschetta is a flavorful and easy appetizer that combines sweet roasted tomatoes, creamy goat cheese, and crispy baguette slices, topped with fresh basil.

Ingredients

1 ½ pounds cherry tomatoes (about 4 cups)

6 medium garlic cloves

5 thyme sprigs

1 teaspoon fennel seeds

1 teaspoon kosher salt

1 tablespoon sherry vinegar

¾ cup extra-virgin olive oil, divided

½ (8-oz.) baguette, sliced diagonally (about 8 slices)

4 ounces goat cheese log, softened

Small fresh basil leaves

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Instructions

Preheat the oven to 350°F (175°C).
In an 11- x 7-inch baking dish, toss together the cherry tomatoes, garlic, thyme, fennel seeds, kosher salt, sherry vinegar, and ¼ cup of olive oil.
Roast in the oven for 25 to 30 minutes, stirring once, until the tomatoes are tender and their skins blister.
Cool the roasted tomatoes for 10 minutes.
While tomatoes roast, place the baguette slices in a shallow baking pan and drizzle with ¼ cup of olive oil.
Bake the baguette slices at 350°F for 8 to 10 minutes, or until slightly browned and crispy.
Optional: remove and discard tomato skins after roasting.
Spread goat cheese on the warm toasted baguette slices.
Arrange the baguette slices on a serving platter, top with roasted tomatoes, drizzle with remaining ¼ cup olive oil, and garnish with fresh basil leaves.

Notes

You can substitute goat cheese with ricotta, cream cheese, or burrata.
Other herbs like rosemary, oregano, or marjoram can be used in place of thyme.
For a gluten-free option, use gluten-free bread or crackers.
Store leftover roasted tomatoes in an airtight container in the fridge for up to 2-3 days.
Assemble bruschetta just before serving for best texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Roasting
Cuisine: Italian