Photo Credit: Julia Rutland

Candied Tomato and Goat Cheese Bruschetta

Here’s one of my favorite appetizers to serve to company when the cherry tomato plants are ripening faster than I can use them.

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Candied Tomato and Goat Cheese Bruschetta

Candied Tomato and Goat Cheese Bruschetta

Here’s one of my favorite appetizers to serve to company when the cherry tomato plants are ripening faster than I can use them.
Servings: 3 dozen
Author: Julia Rutland

Ingredients

  • 1 (10-ounce) French baguette
  • 1/4 cup extra-virgin olive oil, divided
  • 1 tablespoon butter
  • 5 cups (about 2 pounds or 2 [12- to 16-ounce containers]) multicolor cherry or grape tomatoes
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1/4 cup firmly packed light brown sugar
  • 1 tablespoon balsamic or red wine vinegar
  • 3 to 5 ounces soft goat cheese

Garnishes:

  • Chopped fresh herbs such as basil, chives, or rosemary

Instructions

  • Preheat oven to 375°.
  • Cut baguette into ¼-inch-thick slices. Place on a baking sheet and brush lightly with all but 1 tablespoon olive oil. Bake for 5 to 8 minutes or until golden brown.
  • Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Add tomatoes. Cook, stirring frequently, for 10 minutes or until tomatoes soften and shrink. While tomatoes cook, pierce each one with the tip of a sharp knife. This will speed the cooking process and make a bit of sauce.
  • Stir in salt, pepper, brown sugar, and vinegar. Cook, stirring occasionally, for 5 to 7 minutes or until any liquid is thick and syrupy.
  • Spread cheese evenly over toasted bread slices and top evenly with tomato mixture. Garnish, if desired.

Notes

tomatoes cookbook
Excerpted from Tomatoes: 50 Tried and True Recipes. ©2020 by Julia Rutland. Photography by Julia Rutland. Used with permission from Adventure Publications. 
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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