Goat Cheese Bruschetta (Printable Version)
# What You'll Need:
→ Bruschetta Mixture
01 -
8 roma tomatoes, diced
02 -
12 fresh basil leaves, thinly sliced (chiffonade)
03 -
8 garlic cloves, minced
04 -
1/4 cup extra virgin olive oil
05 -
2 tablespoons balsamic vinegar
06 -
3/4 teaspoon salt
07 -
1/2 teaspoon pepper
→ Toast Base
08 -
1 baguette loaf, sliced into 1/2-inch thick slices
09 -
Plain goat cheese
10 -
Balsamic glaze
11 -
Extra virgin olive oil for brushing
# How to Make It:
01 -
Heat olive oil in a small skillet over medium-low heat. Add garlic and sauté until just starting to turn golden for about 1 minute, ensuring you do not brown it. Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
02 -
Core and dice tomatoes. Drain any excess juice in a colander then pat chopped tomatoes dry on a couple pieces of paper towel. Once dry add into your bowl with cooled garlic oil mixture.
03 -
Stack basil leaves on a cutting board and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
04 -
Add 1 tablespoon of balsamic vinegar, salt and pepper. Stir gently to mix everything together and set aside to marinate for 30 minutes in the refrigerator.
05 -
Preheat the oven to 200°C (400°F) with a rack in the center of the oven.
06 -
Cut the baguette into 1/2-inch thick slices then place on a parchment-lined baking sheet.
07 -
Brush the top side of baguette slices with olive oil and bake at 200°C (400°F) for 5 minutes then broil for 1 to 2 minutes or until the edges are golden brown. Keep a close eye while broiling, they can burn quickly.
08 -
Once baguettes are out of the oven spread goat cheese on each piece then top with bruschetta mixture. Finish with a drizzle of balsamic glaze.
# Handy Tips:
01 -
The goat cheese adds a tangy creaminess that elevates this classic appetizer.
02 -
Allow the bruschetta mixture to marinate for the full 30 minutes to develop flavors.
03 -
Patting the tomatoes dry prevents soggy bruschetta.