Thursday, May 10, 2018

Bruschetta with Herbed Goat Cheese

Spring means bruschetta. Summer too, for that matter. Basically any time my herb garden is cranking out the goods.

The great thing about bruschetta is that there are a ton of ways to change it up and keep from getting boring.

Here's a pretty classic approach with herbed goat cheese.

  • 1/2 French baguette
  • 1 clove garlic, cut in half
  • Olive oil
  • 1 cup cherry tomatoes, diced
  • Fresh basil, chopped
  • 1/2 cup goat cheese
  • 2 cloves garlic, pressed or grated on a microplane
  • 1/4 cup fresh herbs, chopped (I used parsley, oregano, and thyme)
  1. Slice baguette into 1/4 inch slices. Brush with olive oil. Season lightly with salt and pepper. Bake on 400 until they turn golden. About 8 minutes or so, but keep a close watch. When they're done and still warm, rub each toast with the open side of the halved garlic.
  2. While the bread toasts, prepare the toppings. Combine tomatoes and chopped basil in a small bowl. Season with salt and pepper. Drizzle lightly with olive oil. Toss.
  3. Make the goat cheese. Microwave goat cheese for 10 seconds. Add your fresh chopped herbs, pressed garlic, and salt and pepper.
  4. Top toasts with tomato mixure and a dollop of the warm goat cheese. Eat while everything is still warm.

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