Recipe Sunday – Bruschetta with Marinated Goat Cheese, Tomato, Basil & Garlic

The unseasonable warmth and humidity of last week caused a burst of growth in our basil plants, we had two gorgeous heirloom tomatoes from the Cornwall Farmer’s Market as well as garlic and a fresh baguette and one of our marinated chevre in olive oil, herbs de provence and diced garlic — all the makings for a delicious bruschetta.

We preheated the oven to 450 degrees.   We poured off the oil from the marinated chevre into a bowl and put the chevre on a plate to bring to room temperature.  We sliced the baguette on the diagonal in 1/4 inch slices and brushed each side with some of the marinated oil and laid each slice flat on a cookie sheet.  We diced the tomatoes and let them drain through a colander to eliminate some of the juice.  We chopped up the basil and two cloves of garlic and then mixed the tomatoes, basil and garlic in a bowl, drizzling a little of the marinated olive oil into the mixture and adding salt and pepper to taste and preference.  Once the oven was preheated, we toasted the baguette slices, turning once the slices were light brown, only a matter of minutes so watch them closely.  The marinated chevre was lightly spread on each toasted slice and then returned to the cookie sheet.  A dollop of the tomato mixture was spooned on each slice.  The whole sheet went back into the oven until warmed through, between 8 and 10 minutes.

Yummy!  The family devoured them so quickly that the photo op was lost.  Oh well but it sort of looked like this with a crispier toasted baguette slice.

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