Roasted Tomato & Fig-Jam Bruschetta
This Roasted Tomato & Fig-Jam Bruschetta is bursting with sweet, savory, and fresh flavors—an easy, elegant appetizer everyone will love!
Servings: 6 servings
Ingredients
- 1 baguette sliced into 1/2-inch pieces
- 2 cups cherry tomatoes halved
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup fig jam
- 1 cup fresh basil leaves chopped
- 1/2 cup goat cheese or feta cheese crumbled
Instructions
- Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with 2 tablespoons olive oil, salt, and freshly ground black pepper in a mixing bowl. Spread evenly on a parchment-lined baking sheet.
- Roast the tomatoes in the oven for 15-20 minutes until soft, caramelized, and bursting with flavor.
- Arrange baguette slices on another baking sheet. Brush each slice lightly with remaining olive oil.
- Toast the baguette slices in the oven for 5-7 minutes until golden and crisp on the edges.
- Spread about a teaspoon of fig jam onto each toasted baguette slice.
- Spoon a generous amount of roasted tomatoes on top of the fig jam.
- Sprinkle chopped fresh basil over the tomatoes.
- Finish each bruschetta with a sprinkle of crumbled goat cheese or feta cheese.
- Arrange bruschetta on a serving platter and enjoy immediately for best texture and flavor.
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Brush
Notes
- Store roasted tomatoes and fig jam separately in airtight containers in the fridge for up to 2 days.
- Toast baguette slices just before serving to maintain crispness and prevent sogginess.
- Try swapping goat cheese for feta, ricotta, or cream cheese for different flavor profiles.
- Use apricot or peach jam if fig jam is unavailable for a similar sweet contrast.
- Add toasted nuts or herbs like thyme or oregano for extra texture and flavor variations.