Try Making Joe Cassinelli’s Tomato Bruschetta

Osteria Posto Newsletter

With just seven ingredients, this tomato bruschetta recipe from restaurateur Joe Cassinelli (of Rosebud American Kitchen, Burro Bar, Painted Burro and Posto) comes together in less than 10 minutes. It’s perfect for a quick and satisfying end-of-the-season snack or app when tomatoes (and everything else) are plentiful but you can keep in the rotation throughout the year and enjoy the flavors of summer any time. If you can’t find Vincotto, swap in a balsamic glaze instead.


Servings: 4


  • 4 thick pieces of grilled/toasted ciabatta
  • 1 cup cherry tomatoes
  • 2 tablespoons sliced red onion
  • 1/2 cup creamy local goat cheese
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh oregano
  • 4 tablespoons Vincotto (you can purchase this online or at specialty food stores)


  1. Mix the goat cheese and olive oil together using a whisk.
  2. Marinate the cherry tomatoes with olive oil, salt and pepper. Roast in a 475 degree oven for 5 minutes. Let cool.
  3. Combine the roasted tomatoes, red onion, oregano. Season to taste with the olive oil and vincotto.
  4. Spread the goat cheese on the grilled ciabatta and top with the tomato mixture. Drizzle with some remaining olive oil and vincotto and serve!

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