Sometimes when you go to extremes you end up back in the middle. Even with tomatoes. Now everyone knows how delightful seasonal vine-ripened tomatoes are, sliced into a salad or cut into a caprese! And as a totally-not-fresh alternative, sun dried tomatoes are perfect to extend this joy into winter. But when my sister mentioned Roasted Rosemary, Tomato, Goat Cheese Bruschetta, I was dumbfounded. How had I missed roasting these babies!
She was introduced to the dish by a childhood friend (for a great editor or publicist, check her out at LWS Literary Services) who moved away but still hosts get-togethers full of natural food. Somehow from a childhood of kool-aid and vitamin pills, we all ended up eating healthy! Yes, a stark contrast to our childhood days tossing fritos into each others Lipton noodle soup! (And yes, our tastes have improved too. 😉 )
This versatile dish can be made with any form of tomato from cherry to slicer. You simply slice the tomatoes, brush with balsamic vinaigrette and rosemary, roast, then serve with goat cheese and toasted baguette slices. The hardest part is the waiting.
I have only made this it with cherry tomatoes, which I halve, but my sister does it regularly with larger tomatoes cut into ¼ inch slices and flipped over halfway through roasting. While I’ve billed this as an appetizer, it is a perfect accompaniment to soup—and I’ve even served it with a salad as a light dinner. And in the unlikely event you have leftovers, they are delicious topping a salad the next day.
- 2 Tablespoons extra virgin olive oil, divided
- 2 teaspoons balsamic vinegar
- dash salt
- dash black pepper
- 1 pint of cherry tomatoes (or equivalent in larger tomatoes)
- 1 sprig of fresh rosemary
- 1 baguette
- 2 ounces fresh chevre
- Mix 1 tablespoon olive oil, balsamic vinegar, salt and pepper and whisk until emulsified.
- Halve cherry tomatoes (or cut larger tomatoes in 1/4 inch slices). Brush with vinaigrette mix. Top tomatoes with evenly divided rosemary leaves.
- Roast at 275 F for about 45 minutes or until starting to reduce and caramelize. For larger tomatoes, flip over once and roast a bit longer.
- Slice baguette and brush with remaining 1 tablespoon of olive oil. Broil briefly until slightly crisp and golden.
- To serve, top a baguette slice with goat cheese and some of the roasted tomatoes.