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Roasted Tomato Bruschetta with Taleggio and Herbs

Roasted Tomato Bruschetta with Taleggio and Herbs

By Rose HattabaughSeptember 17, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes

Pumpernickel bread offers much more flavor than the average crusty white wheat loaf for this take on a delicious finger food from Italy. Purchase a presliced loaf or buy a whole one and slice it ½ inch thick. We take plum tomatoes, which are drier and firmer than standard round tomatoes, and roast them in the oven to soften their texture and concentrate their flavor. Taleggio is a rich, semisoft northern Italian cheese that has a pungent aroma but a mild, subtly nutty flavor. If it’s not available, brie is a great alternative. We top the bruschetta just before serving with a tangle of chopped fresh herbs and greens.

Tip

Don’t remove the rind from the cheese. The rind is edible on both Taleggio and brie, and offers a contrast in texture from the creamy center.

Ingredients
  • 4

    large slices pumpernickel bread, each about ½ inch thick (see headnote)

  • 4

    tablespoons extra-virgin olive oil, divided, plus more for brushing

  • 3

    medium garlic cloves, minced

  • 1

    pound ripe plum tomatoes, cored and sliced crosswise into ¼-inch rounds

  • Kosher salt and ground black pepper

  • ¾

    cup lightly packed fresh basil OR mint, roughly chopped

  • ¾

    cup lightly packed fresh flat-leaf parsley OR dill, roughly chopped

  • 1

    cup lightly packed baby arugula OR baby watercress, roughly chopped

  • 1

    tablespoon balsamic vinegar, plus more to serve

  • 6

    ounces Taleggio cheese OR brie cheese

Step 1

Heat the oven to 450°F with a rack in the middle position.

Brush both sides of the bread slices with oil, then place in a single layer on a rimmed baking sheet. Bake until the bread is toasted on both sides, 5 to 6 minutes total, flipping the slices once about halfway through.

Transfer the bread to a wire rack; reserve the baking sheet.

Step 2

In a small bowl, stir together 2 tablespoons of the remaining oil and the garlic.

Brush the reserved baking sheet with 1 tablespoon of the remaining oil, then place the tomato slices on top, arranging them in a single layer. Brush the slices with the oil-garlic mixture and sprinkle with ¼ teaspoon salt. Roast until the tomatoes are softened and beginning to brown, 12 to 15 minutes.

Remove from the oven and set aside.

Step 3

In a medium bowl, toss the herbs and greens with the remaining 1 tablespoon oil, the vinegar and ¼ teaspoon each salt and pepper.

Divide the cheese among the bread slices, spreading it to cover the surface. Using a wide metal spatula, place the tomatoes on top of the cheese, dividing them evenly.

Top the bruschetta with the herb-greens mixture and drizzle with additional vinegar.

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