Goat Cheese Bruschetta

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1/2 cup chopped seeded plum tomato

2 teaspoons chopped fresh oregano

2 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup (2 ounces) goat cheese with fine herbs, divided

8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

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