Sunday, June 21, 2009

Goat Cheese and Heirloom Tomato Bruschetta

This recipe was adapted from a Rachel Ray recipe that I saw on her talk show. I have slimmed it down by not adding the bacon or avocado. I did add some extra flavor by rubbing the warm bread with some garlic.

Goat Cheese and Heirloom Tomato Bruschetta

1 loaf crusty Italian bread
1 tbsp extra virgin olive oil
1 clove garlic
4 oz goat cheese
2 pints heirloom tomatoes, chopped
1 bunch fresh basil, chopped
salt and pepper

Slice bread into 1 inch thick slices.
Grill bread until slightly charred on each side.
Combine the tomatoes, oil, basil, and a pinch of salt and pepper to a bowl.
When the bread is ready, rub the clove of garlic over the warm bread.
Top the bread with a slather of the goat cheese and the tomato mixture.

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