Tomato Basil Bruschetta with Goat Cheese

Serving Size: 10

Diced tomatoes and basil are drizzled with olive oil and aged balsamic vinegar, then spooned onto garlic-rubbed rounds of toasted bread. And lastly, topped with more basil, a balsamic reduction, and crumbled goat cheese.

Recipe by: Zeke Gluckman

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook15

Passive10

Total Time50

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Plastic food wrap, Saute pan, Sharp Knives, Top Stove

Ingredients

1 baguette
1/2 cup extra virgin olive oil
3/4 cup balsamic vinegar
12 ounce tomato very ripe, finely diced
4 tablespoon fresh basil chiffonade
4 clove garlic minced
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
4 ounce goat cheese crumbled

Instructions

Preheat oven to 350 degrees F.
Slice baguette on the bias, roughly 1/4 inch thick, into 25-30 rounds. Place slices on parchment lined sheet pan(s) and using a pastry brush, brush with some of the olive oil.
Bake for 15 minutes until browned and crispy. Set aside to cool.
Meanwhile pour aged balsamic vinegar in large sauté pan. Bring to a simmer and reduce to low heat. Let reduce for 10 minutes. Remove from heat and allow to cool. Once cooled reduction should be the consistency of honey.
In a large bowl mix together tomatoes, half the basil, and garlic. Add remaining olive oil and some of the balsamic reduction. Season with salt and pepper. Taste and correct.
Arrange crostini on platter. Spoon bruschetta mixture over the crostini. Top with basil. Drizzle with the balsamic reduction using a spoon or squeeze bottle if you have one. Crumble the goat cheese over the top
Cover with plastic wrap and set aside at room temp for 15 minutes.

Nutrition