Additional First Course Selection Recipe
Make Additional First Course Selection Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Tomato & Goat Cheese Bruschetta
Optional Garnish & Finish
Method
Roasted Tomato & Goat Cheese Bruschetta
Prep tomatoes
Preheat oven to 400°F (200°C). Halve or quarter the plum/Roma tomatoes so they are bite-sized. Toss tomatoes with 1 tablespoon olive oil, 1 teaspoon minced garlic, 1 teaspoon salt, and 1 teaspoon black pepper in a small bowl until evenly coated.
Roast tomatoes
Spread the seasoned tomatoes on a parchment-lined baking sheet in a single layer. Roast in the preheated oven for 12–18 minutes until the tomatoes soften, juice begins to concentrate, and edges start to caramelize. Remove from oven and let cool slightly.
Prepare bread
While tomatoes roast, arrange baguette slices on another baking sheet. Brush each slice lightly with 1 tablespoon extra virgin olive oil. Toast in the oven for 6–8 minutes (or under a broiler for 1–2 minutes per side) until golden and crisp. Remove and let cool slightly.
Assemble bruschetta
Spread about 1/2 ounce (roughly 1 tablespoon) of goat cheese on each toasted baguette slice. Top each with a spoonful of roasted tomato and any pan juices. Scatter a few chiffonade basil leaves over each piece.
Finish & serve
Drizzle each bruschetta lightly with 2 tablespoons of balsamic reduction across all pieces (approx. 1/4–1/2 teaspoon per piece). Sprinkle with a pinch of cracked red pepper flakes (optional) and a light flake of sea salt. Serve warm or at room temperature.
Optional Garnish & Finish
If serving family-style, arrange bruschetta on a platter, scatter extra basil leaves between pieces, and pass additional balsamic reduction at the table.