Goat Cheese Bruschetta

Ingredients

Us (Imperial)
Aus (Metric)

Toast:

Twelve 4-inch-long baguette slices (each about 1/3-inch-thick)

3 tablespoons extra-virgin olive oil, divided

Topping:

Salt and freshly ground black pepper

12 ounces ripe red heirloom tomatoes, coarsely diced

3 tablespoons finely chopped shallots

2 tablespoons balsamic vinegar (preferably aged)

2 tablespoons coarsely chopped fresh basil

1 garlic clove, finely chopped

6 ounces fresh goat cheese

Toast:

Twelve 10cm long baguette slices (each about 7mm thick) 2 tablespoons extra-virgin olive oil, divide

Topping:

Salt and freshly ground black pepper

360g ripe red heirloom tomatoes, coarsely diced

2 tablespoons finely chopped eschalots

1 1/2 tablespoons balsamic vinegar (preferably aged)

1 1/2 tablespoons coarsely chopped fresh basil

1 garlic clove, finely chopped

180g fresh goat cheese

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The baguette slices can be toasted 8 hours ahead, stored airtight at room temperature.

Make-Ahead:

The baguette slices can be toasted 8 hours ahead, stored airtight at room temperature.

To toast the bread:

Preheat the oven to 400°F.

On a heavy baking sheet, arrange the bread slices in a single layer. Drizzle 1 tablespoon of oil over the bread slices and season with salt and pepper. Toast in the oven for about 15 minutes, or until they are slightly golden. Remove from the oven and cool.

To make the topping and serve:

In a medium bowl, toss the tomatoes, shallots, vinegar, basil, garlic, and remaining 2 tablespoons of oil to coat. Season to taste with salt and pepper.

Spread the goat cheese over the toasted bread and top with tomato mixture. Drizzle the accumulated juices from the tomato mixture over the toasts and serve.

To toast the bread:

Preheat the oven to 200°C.

On a heavy baking tray, arrange the bread slices in a single layer. Drizzle 3 teaspoons of oil over the bread slices and season with salt and pepper. Toast in the oven for about 15 minutes, or until they are slightly golden. Remove from the oven and cool.

To make the topping and serve:

In a medium bowl, toss the tomatoes, eschalots, vinegar, basil, garlic, and remaining oil to coat. Season to taste with salt and pepper.

Spread the goat cheese over the toasted bread and top with tomato mixture. Drizzle the accumulated juices from the tomato mixture over the toasts and serve.