Slow-Roasted Cherry Tomato Bruschetta highlights the deep, sweet flavor of tomatoes gently roasted until jammy and caramelized. Spoon over toasted bread and finished with olive oil, garlic, and fresh basil, this dish delivers a perfect balance of richness and brightness. It’s a simple yet elegant appetizer that showcases the beauty of slow-roasted produce.
Slow-Roasted Cherry Tomato Bruschetta
Ingredients
- 1-1/2 pounds cherry tomatoes
- 6 medium garlic cloves
- 5 thyme sprigs
- 1 tsp fennel seeds
- 1 tsp kosher salt
- 1 tbsp sherry vinegar
- 3/4 cup extra-virgin olive oil, divided
- 8 ounce baguette, sliced diagonally
- 4 ounces goat cheese log, softened
- Small fresh basil leaves
Instructions
- Preheat oven to 350°F. Toss together tomatoes, garlic, thyme, fennel seeds, salt, vinegar, and 1/4 cup of the oil in an 11- x 7-inch baking dish. Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes. Cool 10 minutes.
- Meanwhile, place baguette slices in a shallow baking pan, and drizzle with 1/4 cup of the oil. Bake at 350°F until slightly browned, 8 to 10 minutes. Carefully remove and discard blistered peels from cooled tomatoes, if desired.
- Spread goat cheese on warm baguette slices, and place on a serving platter. Top with tomatoes, drizzle with remaining 1/4 cup oil, and sprinkle with basil leaves.
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