Goat Cheese Bruschetta Recipe

Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper.

Wash the roma tomatoes, halve them lengthwise and remove large seeds with a spoon if desired.

Place the tomato halves cut-side up on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano. Toss gently on the sheet so each half is lightly coated and spaced cut-side up.

Roast in the preheated oven for 1 hour 15 minutes to 1 hour 45 minutes, until the tomatoes are shriveled but still slightly supple (time varies by size). Remove and let cool. If making ahead, store refrigerated in an airtight container for up to 5 days.

While tomatoes roast (or after cooling), place 8 oz goat cheese and 2 oz softened cream cheese in a small bowl or food processor.

Add 1 teaspoon lemon zest, 1 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Blend or beat until smooth and spreadable. Taste and adjust seasoning. Transfer to a bowl and keep at room temperature for easy spreading.

Slice the ciabatta loaf crosswise into 12–16 slices about 1/2 inch thick depending on loaf size.

Brush both sides of each slice lightly with the remaining 3 tablespoons olive oil.

Arrange slices in a single layer on two baking sheets. Toast in a 400°F (200°C) oven for 6–8 minutes, flip and toast another 4–6 minutes until golden and crisp at the edges. Alternatively, grill them in a skillet until charred spots appear.

Remove toasted bread and, while still warm, rub the cut surface lightly with the halved garlic cloves to impart a subtle garlic flavor.

Spread about 1 tablespoon of the goat cheese mixture on each toasted slice (adjust to taste).

Top each slice with 1–2 oven-dried tomato halves (or more, depending on size).

Spoon about 1 teaspoon of basil pesto over the tomatoes on each crostini (or thinly drizzle to cover).

Drizzle balsamic glaze over each assembled bruschetta (about 1/4 teaspoon to 1/2 teaspoon per slice, total ~3 tablespoons).

Garnish each piece with torn fresh basil leaves, a light pinch of flaky sea salt if using, and a crack of black pepper.

Serve immediately while the bread is still crisp. Leftovers (assembled) are best eaten the same day; components (tomatoes and cheese) can be stored separately for up to 3–5 days.