1 French baguette, thinly sliced on the diagonal
1 tablespoon olive oil, plus more for brushing
1 pint cherry or other small tomatoes, halved
½ teaspoon dried oregano
¾ teaspoon coarse kosher salt
Freshly ground black pepper, to taste
3 cloves garlic, thinly sliced
4 ounces goat cheese
1 tablespoon minced fresh parsley or oregano, for serving
Preheat broiler to high. Place baguette slices on a large baking sheet and generously brush with olive oil. Broil until the edges are golden brown but the bread is still slightly soft in the center. Allow to cool slightly, then arrange on a serving platter.
Preheat oven to 350º. Combine the tablespoon of olive oil, tomatoes, dried oregano, salt and pepper in a medium bowl, tossing gently to coat. Place tomatoes on a rimmed baking sheet. Place the garlic slices in between the tomatoes. Roast until soft, 20-25 minutes. Allow to cool. (Tomatoes can be made up to 4 days in advance. Store tomatoes and their juices in an airtight container in the refrigerator and allow to come to room temperature before using.)
To make the crostini, spread a small amount of goat cheese on each baguette slice. Top each slice with 3-4 tomato halves. Sprinkle with fresh parsley or oregano and serve immediately.