Bruschetta. A classic appetizer without which no soirée is complete. Not that I was having one of those. Basically, absolutely nothing sounded good for dinner. Nada. Zip. Then BAM! Bruschetta came to mind (it got hot out again and an actual dinner was just not appetizing). I did a little bit of a twist on this dish and grabbed some colorful heirloom tomatoes at the store instead of regular red ones and did a quick roast. Yay Roasted Heirloom Tomato and Goat Cheese Bruschetta!
Now I know the tomatoes are the main ingredient in a bruschetta. However, I have two words for you: goat cheese. Because yes. I can’t have a baguette without cheese. Or just cheese. Can’t live without cheese. For this dish, a basic, creamy, spreadable goat cheese does wonders. It browns a tidge during the roasting process and its just. so. YUM!
Also, some recipes add straight up balsamic vinegar. I prefer to reduce it, so it drizzles the way you see in restaurants. This also prevents any sogginess from happening. Gross. SO. Do not fear the reduction! Embrace it! Basically, dump some vinegar in a small pot, simmer it until when you stick a spoon in it, the now thicker vinegar clings to the back of it. AKA, when you drag your finger across the back of the spoon, it should look like this. Trust me, it’s worth it.
Back to the bruschetta. 20 minutes max, easy prep, super pretty, wonderfully tasty. Winwinwinwin. Party or get together coming up? Give this a go!
Do you have any favorite bruschetta recipes? Any twists on the traditional tomato and basil? Leave your thoughts in the comments below!
- 1 french baguette
- 1 lb heirloom tomatoes in various colors
- 1 bunch fresh basil, chiffonade
- 8 oz fresh goat cheese
- 1 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- Pinch of coarse salt and fresh ground black pepper
- Preheat oven to 400˚F.
- Slice the baguette into 1/2 inch pieces. Brush each piece with a little of the olive oil and place on a baking sheet.
- Spread goat cheese onto each baguette slice, about a 1/4 inch layer on each one.
- Slice about half the tomatoes into 1/4 inch slices, and dice the rest into 1/4 inch chunks. Place 3 or 4 on top the goat cheese on each baguette slice.
- Place on a center rack in the oven and cook for about 7-9 minutes. Change the oven setting to a 500˚F broil and cook for 1 more minute. Keep an eye on it!
- Remove and let cool 2 minutes.
- While the bruschetta is in the oven, make the balsamic vinegar reduction: Pour vinegar into a small sauce pan and simmer over low-medium heat for about 10 minutes, stirring occasionally, until it has reduced to 1/4 cup and clings to the back of a spoon.
- Sprinkle a little salt and pepper to taste atop the bruschetta. Drizzle with the balsamic reduction and top with basil chiffonade. Serve warm.