Tomato, Basil and Goat Cheese Bruschetta

28 02 2010
This appetizer dish was a spontaneous addition to our dinner party menu at the first cooking class. We wanted to make sure our guests had something to nibble on when they arrived so we through these together in about 10 minutes. We did use a very secret ingredient. I had some Spanish Roasted Black Olive Sea Salt, which I purchased at the Savory Spice Shop (see my links). If you don’t have it, just use some very good coarse sea salt to add to the tomatoes. Everybody loved them and the students were pleased to see how easy it is to put together a quick yet impressive first course.

1 batard, a wide French loaf, cut into medium thick slices

olive oil for brushing on the bread

8 oz. fresh goat cheese, softened at room temperature

6 Roma tomatoes, cut in half and seeded

2 tbsp chopped fresh basil

2 tsp aged balsamic vinegar

2 tsp extra virgin olive oil

sea salt or black olive sea salt to taste

freshly ground black pepper to taste

Turn on the oven to broil. Put the bread slices on a baking sheet and spray with some olive oil or brush olive oil on both sides. Put under broiler and lightly toast then flip over and toast the other side.

Meanwhile, chop the tomatoes and place them in a bowl. Mix in the basil, olive oil, balsamic vinegar, salt and pepper.

Remove the toast from the oven. Spread with the softened goat cheese. Top with the tomato mixture. Then cut the slices in half or thirds depending on their size. Place on a platter and serve while still warm.




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