Oven-Roasted Tomato and Chèvre Bruschetta

Ingredients

• 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

Preparation

1. Preheat oven to 350°.
2. 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.
3. Preheat oven to 400°.
4. 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.