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

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 3g
Sodium: 220mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg