Tomato & Goat Cheese Bruschetta
1 French baguette, sliced
4 cloves garlic, peeled and minced, divided
2 cups, tomatoes, preferably a multi-colored assortment of cherry and grape tomatoes, sliced in half
3 tablespoons olive oil divided
1 tablespoon balsamic vinegar
1/2 cup fresh basil, chopped
1 (4-5 ounce) package goat cheese, crumbled
salt and black pepper to taste
Preheat oven to 350 degrees.
In a small bowl, combine 1 tablespoon olive oil and 1 garlic clove. Line a baking sheet with baguettes and drizzle with olive oil and garlic mixture. Place in oven until toasted and golden brown.
Meanwhile, in a medium bowl, combine tomatoes, the remaining garlic, the remaining olive oil, balsamic vinegar, basil, salt and pepper. Once the baguettes are nice and toasted, remove from oven and spread evenly with tomato mixture. Top with crumbled goat cheese and serve.
4 cloves garlic, peeled and minced, divided
2 cups, tomatoes, preferably a multi-colored assortment of cherry and grape tomatoes, sliced in half
3 tablespoons olive oil divided
1 tablespoon balsamic vinegar
1/2 cup fresh basil, chopped
1 (4-5 ounce) package goat cheese, crumbled
salt and black pepper to taste
Preheat oven to 350 degrees.
In a small bowl, combine 1 tablespoon olive oil and 1 garlic clove. Line a baking sheet with baguettes and drizzle with olive oil and garlic mixture. Place in oven until toasted and golden brown.
Meanwhile, in a medium bowl, combine tomatoes, the remaining garlic, the remaining olive oil, balsamic vinegar, basil, salt and pepper. Once the baguettes are nice and toasted, remove from oven and spread evenly with tomato mixture. Top with crumbled goat cheese and serve.
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