Bruschetta with Goat Cheese
With its bright, fresh flavors and textures, bruschetta is made with some of the season’s best ingredients, and is a perfect crowd-pleasing appetizer. This recipe features a beautiful mix of summer-ripe cherry tomatoes, aromatic basil, and garlic, all piled high on a crusty baguette and finished with a crumble of creamy goat cheese.
What you need
- 4 tbsp. extra virgin olive oil
- 2 cloves garlic, minced + 2 cloves, halved for rubbing on bread
- 1 (10oz.) Village Farms Maverick Tomato Mix, chopped
- 2 tbsp. fresh basil leaves, torn into small pieces
- 2 tbsp. balsamic vinegar
- Pinch of crushed red pepper flakes* optional
- Salt, to taste
- 1 Essential Baking Demi Baguette, sliced into 1/4" slices
- Laura Chenel Original Goat Cheese Log, crumbled
In a small skillet over medium-low heat, heat 4 tablespoons of olive oil until just before it starts shimmering. Add the garlic and cook for 2-4 minutes or until golden. Remove from heat and let cool.
In a large bowl, combine tomatoes, basil, balsamic vinegar, and red pepper flakes. Add the cooled olive oil and garlic. Mix and add salt to taste. Let marinate for at least 30 minutes.
While the tomatoes are marinating, heat a barbecue or grill pan on high. Place the sliced bread and toast both sides, flipping the bread to get even browning. Look for that beautiful golden brown color and the dark grill marks.
Let cool for a few minutes, and rub with the halved garlic cloves on one side.
To assemble, spoon marinated tomato salad on top of the bread and crumble with goat cheese. Enjoy!