Bruschetta makes for a delicious summer appetizer or a tasty light lunch. But if you're tired of your usual recipe, this refreshing twist might be the change you're looking for.
Sun-dried tomato and goat cheese bruschetta
Serving size 12
Bruschetta always makes for a light and refreshing start to a meal, and the additions of creamy goat cheese and flavourful sun-dried tomatoes in this rendition are sure please!
- 1 French baguette, sliced into 12 1-inch pieces
- 3 plum tomatoes
- 2/3 cup sun-dried tomatoes that have been preserved in oil, diced (you can remove some of the excess oil from the tomatoes with a paper towel)
- 5 tablespoons fresh basil, chopped
- 1/4 teaspoon sea salt
- 6 tablespoons goat cheese
- Preheat the oven to 375 degrees F.
- Brush both sides of the baguette slices in sun-dried tomato oil from the jar.
- Place the baguette slices on a tray, and bake them in the oven for 6 minutes. Flip the slices, and return them to the oven for another 4 minutes. Watch carefully to ensure they don't burn. When done, remove and set them aside.
- In a medium bowl, combine the tomatoes, sun-dried tomatoes, basil and salt.
- Spread half a tablespoon of goat cheese over each slice of baguette, and top with a spoonful of the tomato mixture.
- Serve and enjoy!
Note: Depending on the size of your baguette, you might end up with more or less tomato mixture. If you are using a particularly large baguette, add an extra plum tomato and a few pinches of sun-dried tomatoes and basil. And don't fret if you have leftovers — the tomato mixture makes a tasty light salad or snack on its own.
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