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awesome summer bruschetta with goat cheese
This is by far my favourite time of the year as far as cooking goes. I love the late summer and early fall for the simple fact that it is harvest time and all the food available to us is at its best. I love this bruschetta recipe this time of year because it showcases the harvest very well. This recipe is perfect for the summer and because the tomatoes are not cooked like a lot of other bruschetta they burst with flavour and freshness. The other nice thing about this recipe is that it is super easy to put together and make for a great appetizer when entertaining.
3 large tomatoes diced, Note: I used yellow tomatoes here because that is what I had growing in my garden but you can use whatever you want. Just make sure they are fresh and ripe.
3 cloves minced or grated garlic
1/4 cup sliced pitted kalamata olives (make sure you use kalamata or it won't taste right)
1/4 cup chopped fresh basil leaves
salt and cracked black pepper to taste
3 Tbsp olive oil
1/4 cup salted butter at room temperature
.75 cup of fresh plain or pepper crusted goat cheese.
1 French baguette that does not have a very tough crust. Note: some French baguettes can be very hard on the outside, try to choose one that is softer to the touch with a bit of firmness. When you bake the bread it will get that much crisper so you don't want it to be rock hard when it is done
3 cloves minced or grated garlic
1/4 cup sliced pitted kalamata olives (make sure you use kalamata or it won't taste right)
1/4 cup chopped fresh basil leaves
salt and cracked black pepper to taste
3 Tbsp olive oil
1/4 cup salted butter at room temperature
.75 cup of fresh plain or pepper crusted goat cheese.
1 French baguette that does not have a very tough crust. Note: some French baguettes can be very hard on the outside, try to choose one that is softer to the touch with a bit of firmness. When you bake the bread it will get that much crisper so you don't want it to be rock hard when it is done
1. Dice up your tomatoes and place them in a strainer so the excess juice can run off. When the tomatoes are cut and have been sitting in the strainer for about 10 minutes place them in a bowl with your olives, basil, garlic, and olive oil. Season to taste with salt and pepper and place in a serving bowl.
2. Cut your French bread on the bias into 3/4 inch pieces.
3. Mix your room temperature butter with 2/3 of the minced garlic and stir in 1 tsp salt and 1 tsp pepper.
4. Butter your bread on both sides with the garlic butter and arrange on a baking sheet. Set the oven to broil.
5. Broil your bread until it begins to turn golden brown. Take the baking sheet out of the oven and flip your bread over and broil on the other side until golden brown.
6. Serve the garlic bread with the bruschetta and the goat cheese that has been brought up to almost room temperature.
7. Now each person can assemble their own piece by spreading the bread with goat cheese and spooning the mixture over top.
Enjoy!
2. Cut your French bread on the bias into 3/4 inch pieces.
3. Mix your room temperature butter with 2/3 of the minced garlic and stir in 1 tsp salt and 1 tsp pepper.
4. Butter your bread on both sides with the garlic butter and arrange on a baking sheet. Set the oven to broil.
5. Broil your bread until it begins to turn golden brown. Take the baking sheet out of the oven and flip your bread over and broil on the other side until golden brown.
6. Serve the garlic bread with the bruschetta and the goat cheese that has been brought up to almost room temperature.
7. Now each person can assemble their own piece by spreading the bread with goat cheese and spooning the mixture over top.
Enjoy!
this is how I serve it up
cut on the bias
french baquette
Suggested Drink Pairing
chrisp chardonnay or sauvignon blanc
design
additional photographs
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