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Adding goat cheese to the slices of bread will contrast well with the fresh tomatoes.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: Italian
Keyword: bruschetta, bruschetta recipe, Italian recipe
Servings: 8 servings


  • 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


  • 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.