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Roasted Heirloom Tomato and Goat Cheese Bruschetta

  • Author: Aberdeen's Kitchen
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 15-18 slices 1x



  • 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


  1. Preheat oven to 400˚F.
  2. Slice the baguette into 1/2 inch pieces. Brush each piece with a little of the olive oil and place on a baking sheet.
  3. Spread goat cheese onto each baguette slice, about a 1/4 inch layer on each one.
  4. 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.
  5. 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!
  6. Remove and let cool 2 minutes.
  7. 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.
  8. Sprinkle a little salt and pepper to taste atop the bruschetta. Drizzle with the balsamic reduction and top with basil chiffonade. Serve warm.