Goat Cheese and Roasted Tomato Bruschetta

This is the first recipe I am sharing on the blog so I wanted to start with one of my favorites. Bruschetta is the perfect dish to add color and excitement to your table. All of the fresh ingredients combined with balsamic vinegar creates a flavor explosion in your mouth.

The thing about bruschetta is that there are so many different ways you can do it. This recipe is slightly more sophisticated than a basic bruschetta. That doesn't mean it is hard. In fact it is extremely easy to make but it does take a little bit of time because of the roasted tomatoes and garlic. That being said, I promise once you make this you and everyone you serve it to will be craving it for months.

Let's begin! First gather all your ingredients.


  • Olive oil
  • 1 cup balsamic vinegar
  • 2 tsp Italian seasoning
  • Small French baguette
  • 2 heads of fresh garlic
  • Fresh basil
  • 2 cups cherry or grape tomatoes
  • 4 oz herb goat cheese
  • Salt and pepper to taste

Step 1: Place your terra cotta garlic roaster in cold water and let soak for 15 minutes. The terra cotta soaks in the water and creates a moist heat during the roasting process. This in turn reduces any drying or burning of the cloves.

Cut garlic to expose clove tops and remove loose skin from garlic. Remove garlic roaster from water and put your garlic cloves on the dish. Drizzle with 1 tablespoon of olive oil and cover with dome. Place roaster in COLD oven and turn temperature up to 350 degrees.  Let bake for 50-60 minutes.

If you don't have a garlic roaster you can pick one up for around $10 or you can use the tin foil trick. The one thing with tin foil is that it always seemed to burn at least one or two cloves. If you choose to use this method simply take tin foil and wrap around your head of garlic and follow to same baking instructions as the terra cotta method.

Step 2: Slice all your tomatoes in half and place in a bowl. Add 1 tablespoon of olive oil and 2 teaspoons of Italian seasoning. Sprinkle salt and pepper to taste. Place in a small dish and put it in the oven next to the garlic. Roast for 50 minutes.

Step 3: With about 20 minutes left on your oven timer you will want to start the balsamic glaze. Add 1 cup balsamic vinegar to a small pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon. The sauce will continue to thicken as it cools.

*TIP: If you accidentally over cook it and it starts to harden, you can simply reheat with a little bit of water to thin it back down.

Step 4: Slice your bread and line them on a cookie sheet. Lightly brush with olive oil. With 5 minutes left on your oven timer place your bread in the oven and watch carefully until the bread is very lightly toasted. This only take a minute or two. You don’t want it to get too toasted right now because it will be going back in the oven later.

Step 5: Slice your fresh basil into thin pieces and set aside.

Step 6: Remove tomatoes and garlic from oven. Remove garlic from its pods and spread on the toasted bread.

Step 7: Spread goat cheese on top and place in oven for 2 minutes to warm up cheese.

Step 8: Remove from oven and top with tomatoes.

Step 9: Take your balsamic reduction and drizzle over the top of the bruschetta pieces. Top with fresh basil and enjoy!