Roasted Tomato and Basil Bruschetta with Herb Goat Cheese

If I had to sum up my idea of Summer in one appetizer it would have to be bruschetta. To me there are no flavors more Summery than tomatoes, basil, and garlic atop garlic rubbed toasted slices of baguette drizzled with olive oil and sprinkled with sea salt. Nothing more needed than a glass of wine or a refreshing Summer cocktail! This Roasted Tomato Basil Bruschetta takes it up another notch by roasting the tomatoes for extra depth of flavor before combining with the fresh basil and garlic, and then slathering the bruschetta toasts with herb goat cheese before topping with their roasted tomato and basil glory. Just one bite transports me to Italy and reminds me of the kind of flavors I remember fondly from my hometown Napa Valley. I highly recommend it with a glass of vino or my Lemon Cucumber Basil Drop for the full Tuscan experience!


  • 4 Roma tomatoes, sliced lengthwise into thirds
  • Olive oil for drizzling on tomatoes before baking plus more to add when combining tomatoes for sauce
  • Kosher Salt & Fresh Ground Pepper
  • 1  garlic clove, minced
  • 1/3 cup fresh basil, torn or cut in fine ribbons (chiffonade style)
  • Splash of red wine or balsamic vinegar 
  • 3 ounces herb goat cheese
  • 12 baguette slices 


  1. Preheat oven to 400 degrees F. While oven is heating slice baguette and place slices on a lined sheet pan. Slice tomatoes into thirds lengthwise so you have 3 flat slices from each, lay on lined baking sheet drizzle with olive and sprinkle with salt and pepper. Place both trays in oven when ready, removing the bread slices when lightly toasted, about 5-7 minutes. Let the tomatoes remain in oven to roast through about 30 minutes total. They should look softened and caramelized before removing. 
  2. Once tomatoes are done, roughly chop add into a bowl, along with minced garlic clove, fresh basil, and splash vinegar. Drizzle in more olive oil to loosen up the mixture a bit and season with salt and pepper to taste. 
  3. Spread goat cheese on cooled baguette slices and put a generous dollop of the roasted tomato mixture on top of each. Platter them up and throw in a sprig of fresh basil to dress it up even more. Then try not to eat the whole plate at once but do what you must!

Enjoy this recipe or have questions? Feel free to leave a comment!

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