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Author Notes: Though bruschetta are, in theory, an appetizer, we think of them as the ideal summer meal, when the tomatoes are plentiful in the garden, as is the basil. - louisez
Serves 2-8 (depending on whether they're a meal, a small or a larger appetizer)
- about 2 c. sliced cherry tomatoes (a mix of colors/flavors is nice)
- 1 clove garlic, minced (if you like a less pronounced garlic flavor, cut the garlic in half and remove just before serving)
- 1 Tbs. olive oil
- about 8 large leaves basil, torn or shredded
- coarse salt and pepper to taste
- 8 1-inch thick slices French Bread (from medium bread, not baguette)
- 4 ounces goat cheese
- 2 tablespoons butter
- 1 tablespoon snipped or chopped fresh garlic chives (can use regular chives)
- about 1/2 cups grated Parmigiano Reggiano (and more to top toasts, if you want)
- Combine all tomato ingredients. Set aside to steep and let flavors combine for about 1/2 hour.
- Combine goat cheese, butter and chives.
- Spread goat cheese mixture on bread slices and place on a baking sheet lined with a silpat. Sprinkle Parmigiano Reggiano on top. Bake in preheated 425 oven till cheese is bubbly and golden brown (about 10 minutes). Place toasts on serving platter or plates.
- Top toasts with tomato mixture. Sprinkle more Parmigiano Reggiano on top, if you wish.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
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