Candied tomato bruschetta with ricotta and goat’s cheese

Perfect as a starter and are best served warm.
recipe, starter, vegetables
Image by:
Recipe from: 18 August 2015
Preparation time: 10 min
Cooking time: 1h


  • 500
    cherry tomatoes or mixed exotic tomatoes, halved
  • 2
    olive oil
  • 20
    balsamic vinegar
  • 1
    castor sugar
  • A pinch of chilli flakes (optional)
  • several stems fresh thyme
  • salt and pepper
  • 1
    ciabatta loaf (you can also use a good sourdough or rye bread)
  • olive oil
  • 100
  • 125
    goat’s cheese
  • fresh basil (baby basil leaves)
  • salt and pepper, to taste
Servings: Change Serving



Preheat the oven to 190°C.

For the tomatoes:
Line a baking sheet with parchment paper and spray with non-stick baking spray. Spread the tomatoes onto the sheet, drizzle with olive oil and balsamic vinegar. Scatter over the sugar, chilli, thyme, salt and pepper. Toss together and turn the tomatoes to face cut side up. Roast for 40-45 minutes or until the liquid is reduced.

In the meanwhile, mix together the ricotta and goat’s cheese. Add a light drizzle of olive oil and season with salt and pepper.

For the Bruschetta:

Slice the ciabatta and brush with olive oil. Toast on both sides, preferably in a griddle pan or in a hot oven until the bread is crisp and golden. Rub a cut clove over the hot bread to get some good flavour (suggestion).

To assemble:
Spread a generous layer of cheese onto each bruschetta. Pile on the tomatoes and top with basil. Drizzle with a little extra virgin olive oil and freshly ground black pepper.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: recipe  |  vegetables  |  starter

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.

Find a recipe



Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.