Rosemary, Tomato, Goat Cheese Bruschetta

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! 

Rosemary Tomato & Goat Cheese Bruschetta

Rosemary, Tomato, Goat Cheese Bruschetta

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. 😉 )   


Better than Fritos in Soup

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. 

Rosemary Tomato and Goat Cheese Bruschetta Ingredients

Rosemary, Tomato, Goat Cheese Bruschetta Ingredients

Brush with vinaigrette and roast...

Brush with vinaigrette and roast…

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.  roast-tom-on-bread

What a perfect way to celebrate the last days of the harvest!  leftover-roast-tomatoes

Rosemary Tomato & Goat Cheese Bruschetta
Yields 4
Enjoy the last days of fall with a roasted rosemary, tomato, goat cheese bruschetta served up on olive oil toasted baguette slices!
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158 calories
12 g
7 g
11 g
5 g
3 g
128 g
174 g
3 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 158
Calories from Fat 93
% Daily Value *
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 7mg
Sodium 174mg
Total Carbohydrates 12g
Dietary Fiber 1g
Sugars 3g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 Tablespoons extra virgin olive oil, divided
  2. 2 teaspoons balsamic vinegar
  3. dash salt
  4. dash black pepper
  5. 1 pint of cherry tomatoes (or equivalent in larger tomatoes)
  6. 1 sprig of fresh rosemary
  7. 1 baguette
  8. 2 ounces fresh chevre
  1. Mix 1 tablespoon olive oil, balsamic vinegar, salt and pepper and whisk until emulsified.
  2. Halve cherry tomatoes (or cut larger tomatoes in 1/4 inch slices). Brush with vinaigrette mix. Top tomatoes with evenly divided rosemary leaves.
  3. 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.
  4. Slice baguette and brush with remaining 1 tablespoon of olive oil. Broil briefly until slightly crisp and golden.
  5. To serve, top a baguette slice with goat cheese and some of the roasted tomatoes.
Art of Natural Living

4 thoughts on “Rosemary, Tomato, Goat Cheese Bruschetta

  1. David

    I love that you don’t use garlic in this dish. Aside from being allergic, I just think garlic would take away from the beautiful flavor combination you have created here! I think I will make some tonight, as I just made a baguette (for no reason at all, save I couldn’t sleep). Thanks, Inger!

    1. Inger Post author

      Wow, David, what an example to the sleepless everywhere! I’ll have to consider baking the next time insomnia hits!

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