Roasted Tomato Jam and Goat Cheese Bruschetta with Balsamic Reduction

This is one of my all time favourite appetizers or hors d'ouevres or even as a great simple lunch. It is so good, because it relies on simple, highly flavourful ingredients that compliment each other very well. This is a particular favorite recipe when the summer tomatoes are at their best when we serve it often. Spouse, in particular, really loves these Bruschetta.


6 medium vine ripened tomatoes diced
2 cloves minced garlic
4 tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar

Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

Toast small slices of baguette and warm the goat cheese in a 300 degree oven. (Do not try to warm goat cheese in the microwave.) You can spread the goat cheese on the toasted baguette and top with a little of the tomato jam or just present the jam, goat cheese and toasts separately on a serving platter or individual plates as an appetizer and let your guests assemble the Bruschetta themselves.

In a very small saucepan boil ¼ cup of balsamic vinegar until it reduces and begins to thicken to a syrupy consistency. Drizzle the balsamic reduction over the Bruschetta.