Bruschetta
Adding goat cheese to the slices of bread will contrast well with the fresh tomatoes.
Servings: 8 servings
Ingredients
- 4 tomatoes on the vine seeded and diced
- 2 cups mini medley tomatoes quartered
- 4 garlic cloves minced
- 1/4 cup fresh basil chopped
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1 Italian loaf preferrably with seeds
- 1/4 cup olive oil
- 4 oz. goat cheese
- 4 tsp balsamic vinegar
Instructions
- Preheat the oven to 400 degrees.
- When chopping the tomatoes, take out the core and the seeds and compost them.
- Dice (and quarter) the tomatoes and place them in a large bowl with the minced garlic and chopped fresh basil.
- Sprinkle in the parmesan cheese and the salt, then mix the bowl. Let the tomato mixture marinate while you prep the bread.
- Slice the loaf into thick pieces, no smaller than 1/2 inch each.
- Lay the slices out on a sheet pan. Brush the olive oil on one side, then flip the pieces and brush it on the other.
- Bake in the oven for 5 minutes. Flip the slices, then bake for another 5 minutes (10 minutes total).
- Move the slices of bread to a cutting board. When the bread is cool enough to touch (but still warm and toasted), spread the goat cheese on each slice.
- Scoop the tomato mixture onto the tops of the bread.
- Using a teaspoon, drizzle the balsamic vinegar on top of each slice. Four teaspoons is a rough estimate—it's what I ended up using.
- Serve immediately.