Slow-Roasted Cherry Tomato Bruschetta


Say hello to the easiest (and tastiest!) way to make use of an overabundance of cherry tomatoes found in your garden or at your local farmstand. Tangy goat cheese and crusty French bread come together in perfect harmony with our best-ever homemade bruschetta recipe. With just a few extra household items like garlic, thyme, basil, and fennel, you have an appetizer that rivals any restaurant. One of our favorite ways to cook tomatoes, roasting does the best job at concentrating the sweetness and making the fruit jammy and rich. As far as hitting the right spot in the oven, keep in mind that you don't want the tomatoes to break down completely in the oven; they should still hold their shape and show only small touches of smoky char. Once they have cooled a bit, you can easily remove and discard the skins. Or leave them on—our personal preference—and serve as is.

Active Time:
15 mins
Total Time:
55 mins
8 serves


  • 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


  1. 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.

  2. 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.

    Slow-Roasted Cherry Tomato Bruschetta
    Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Ginny Branch
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