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Roasted Tomato Bruschetta

Roasted Tomato Bruschetta

Roasted Tomato Bruschetta - roasting the tomatoes intensifies their flavour and brings out the natural sweetness. A perfect flavour combination with goat cheese and balsamic reduction.
Course Hors D'Ouevres
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 About 1 1/2 cups tomato jam
Calories 178 kcal
Author Barry C. Parsons


For the Roasted Tomato Jam

  • 6 medium vine ripened tomatoes diced
  • 2 cloves minced garlic
  • 4 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon brown sugar

Additionally you will need

  • ¼ cup of balsamic vinegar
  • 1 package goat cheese


  1. Toss together all of the ingredients except the balsamic vinegar in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam. The time will vary depending upon the water content in the tomatoes.
  2. Toast small slices of baguette and warm the goat cheese in a 300 degree oven. (Do not try to warm goat cheese in the microwave.)
  3. Spread the goat cheese on the toasted baguette and top with a little of the tomato jam or just present the jam, goat cheese and toasts separately on a serving platter or individual plates as an appetizer and let your guests assemble the Bruschetta themselves.

For the Balsamic Reduction

  1. In a very small saucepan boil ¼ cup of balsamic vinegar until it reduces and begins to thicken to a syrupy consistency. Drizzle the balsamic reduction over the Bruschetta.

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.