Oven-Roasted Tomato and Chèvre Bruschetta

Plum tomatoes work well for this tasty appetizer because they have fewer seeds than larger varieties. You can bake the tomatoes up to three days ahead. Keep them refrigerated, but allow them to come to room temperature before serving.


12 servings (serving size: 2 bruschetta)

Recipe from

Cooking Light

Nutritional Information

Calories 131
Caloriesfromfat 29 %
Fat 4.2 g
Satfat 1.8 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 18.5 g
Fiber 1.7 g
Cholesterol 4 mg
Iron 1.2 mg
Sodium 304 mg
Calcium 43 mg


12 plum tomatoes, halved lengthwise
Cooking spray
1/2 teaspoon kosher salt
24 (1/2-inch-thick) slices diagonally-cut French bread baguette
1 tablespoon extravirgin olive oil
1 garlic clove, halved
1/2 cup (4 ounces) soft goat cheese
3 tablespoons thinly sliced fresh basil


Preheat oven to 350°.

Arrange tomatoes, skin side down, in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle evenly with salt; coat lightly with cooking spray. Bake at 350° for 2 hours. Turn oven off; cool tomatoes in closed oven at least 1 hour. Remove tomatoes from baking sheet.

Preheat oven to 400°.

Arrange bread slices in a single layer on a baking sheet; brush evenly with oil. Bake at 400° for 14 minutes or until toasted. Rub each bread slice with cut sides of garlic; discard garlic. Spread about 1 teaspoon cheese on each bread slice; top each serving with 1 tomato half. Sprinkle each serving with about 1/2 teaspoon basil.