Slow-Roasted Cherry Tomato Bruschetta

Ingredients

• 1 ½ pounds cherry tomatoes (about 4 cups)
• 6 medium garlic cloves
• 5 thyme sprigs
• 1 teaspoon fennel seeds
• 1 teaspoon kosher salt
• 1 tablespoon sherry vinegar
• ¾ cup extra-virgin olive oil, divided
• ½ (8-oz.) baguette, sliced diagonally (about 8 slices)
• 4 ounces goat cheese log, softened
• Small fresh basil leaves

Description

1. Preheat oven to 350°F. Toss together tomatoes, garlic, thyme, fennel seeds, salt, vinegar, and 1/4 cup of the oil in an 11- x 7-inch baking dish. Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes. Cool 10 minutes.

2. Meanwhile, place baguette slices in a shallow baking pan, and drizzle with 1/4 cup of the oil. Bake at 350°F until slightly browned, 8 to 10 minutes. Carefully remove and discard blistered peels from cooled tomatoes, if desired. Spread goat cheese on warm baguette slices, and place on a serving platter. Top with tomatoes, drizzle with remaining 1/4 cup oil, and sprinkle with basil leaves.