Oven-Roasted Tomato and Chevre Bruschetta

READY IN: 1hr 29mins
Recipe by IsisShuru

from Cooking Light and one of my favorite type of appetizers (and meal on more than one occasion).

Top Review by eightball1751

This is the bruscetta recipe I've been searching for. I don't like bruscetta with raw vegetables. I sprinkled the tomatoes with minced garlic and raw onions, poured about 2 Tbsp marsala and juice of one lime into the dish, sprinkled with salt and baked. Then I cooled it and drained off the excess liquid. A lot of tomatoes cooked down to only 1-2 cups of bruccetta, so be aware of that. But it is awesome. Mince some basil, sprinkle with some cheese, and you won't want to wait for the bread to toast!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Arrange tomatoes, skin side down, in a single layer of a jelly roll pan coated with cooking spray. Sprinkle evenly with sale; coata lightly with cooking spray. Bake for 2 hours. Turn oven off; cool tomatoes in closed oven for at least 1 hour. Remove from baking sheet.
  3. Preheat oven to 400 degrees.
  4. Arrange bread slices on a single layer on a baking sheet; brush evenly with oil. Bake at 400 degrees for 14 minutes or until toasted. Rub each slice with cut sides of garlic; discard garlic. Spread about 1 tsp cheese on each bread slice; top each serving with 1 tomato half. Sprinkle each serving with about 1/2 tsp basil.

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