Description
This Slow-Roasted Cherry Tomato Bruschetta is a vibrant and flavorful appetizer featuring tender cherry tomatoes roasted with garlic, thyme, and fennel seeds. Finished with creamy goat cheese on toasted baguette slices and a drizzle of olive oil, it’s a perfect balance of savory, tangy, and fresh flavors ideal for sharing at any gathering.
Ingredients
Scale
Vegetables & Herbs
- 1 ½ pounds cherry tomatoes (about 4 cups)
- 6 medium garlic cloves
- 5 thyme sprigs
- Small fresh basil leaves, for garnish
Spices & Seasonings
- 1 teaspoon fennel seeds
- 1 teaspoon kosher salt
Liquids & Vinegars
- 1 tablespoon sherry vinegar
- ¾ cup extra-virgin olive oil, divided (¼ cup + ¼ cup + ¼ cup)
Bakery & Dairy
- ½ (8-oz.) baguette, sliced diagonally into about 8 slices
- 4 ounces goat cheese log, softened
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for roasting the tomatoes and toasting the baguette slices.
- Mix the tomatoes and seasonings: In an 11- x 7-inch baking dish, combine the cherry tomatoes, garlic cloves, thyme sprigs, fennel seeds, kosher salt, sherry vinegar, and ¼ cup of the olive oil. Toss everything gently to coat all the ingredients evenly.
- Roast the tomatoes: Place the baking dish in the oven and roast the tomato mixture for 25 to 30 minutes. Stir once halfway through cooking. The tomatoes should become tender and their skins should blister, releasing a rich, concentrated flavor.
- Allow tomatoes to cool: After roasting, remove the baking dish from the oven and let the tomatoes cool for about 10 minutes. This resting allows the flavors to settle and makes handling easier.
- Prepare the baguette slices: While the tomatoes are roasting, arrange the baguette slices in a shallow baking pan. Drizzle ¼ cup of olive oil over the slices, ensuring each piece is lightly coated.
- Toast the baguette slices: Bake the oiled baguette slices in the oven at 350°F for 8 to 10 minutes, or until they are slightly browned and crisp to the touch.
- Optional – peel the tomatoes: After roasting, you may choose to remove and discard the tomato skins for a smoother texture, though this step is optional based on preference.
- Spread goat cheese: Take the warm toasted baguette slices and generously spread softened goat cheese onto each slice, providing a creamy base for the tomatoes.
- Assemble and garnish: Arrange the goat cheese-covered baguette slices on a serving platter. Top each slice with roasted tomatoes, drizzle the remaining ¼ cup olive oil over everything, and finish with small fresh basil leaves as a fragrant garnish.
Notes
- You can remove the tomato skins after roasting for a smoother texture, though this is optional.
- If sherry vinegar is unavailable, a mild red wine vinegar or balsamic vinegar can be substituted.
- For a vegan version, substitute goat cheese with a plant-based cheese spread.
- Serve this bruschetta warm or at room temperature for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
