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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