In a skillet, heat oil over medium heat. Add tomatoes.
Once tomatoes begin to soften, add garlic, basil, oregano, salt, and pepper. Cook for one more minute, then remove from heat.
Combine goat cheese, ricotta, lemon juice, zest, and parsley in a medium bowl.
Transfer the cheese mixture to a lightly greased baking dish, top it with the tomato mixture, then put it in the oven for 15-20 minutes. It's done when the cheese is bubbling, and the top begins to brown slightly.
To make the balsamic reduction, bring the vinegar to a boil in a saucepan. Reduce heat and let it simmer for 8-10 minutes until it has reached your desired thickness. The reduction will continue to thicken as it cools.
Remove from the oven, drizzle with the balsamic reduction, and serve with your favorite crackers or toasted bread. Enjoy!
Notes
The tomato mixture will be incredibly hot coming out of the oven and has the potential to burn your mouth pretty good. Pierce the tomatoes to release some of the trapped heat before serving to avoid injuring any of your guests with exploding, scolding tomato juices.
You can substitute any of the fresh herbs and spices for dried or ground versions using the same measurements. For example, if you don't have fresh basil, dried basil will work just as well.