So as we embark on a fun-filled holiday weekend, I wanted to make a nice snack for Joey and me to enjoy before dinner tonight. I had 2 different ideas, so instead of focusing, I just made them both!
A few months ago, I came across a recipe for strawberry and goat cheese bruschetta in Better Homes and Gardens. Well of course I no longer have that issue, so I just flew from the cuff. For the other bruschetta, I just wanted to let the tomatoes shine. I picked up the yellow tomatoes from a local farm stand this week, and the vine ripe red tomatoes are from my garden.
They were both delicous, but seriously, put goat cheese on anything and I'm sold. I think I actually preferred the strawberry version, but Joey liked the tomato one better. I'm just a huge fan of sweet and savory in general. In any case, we kicked off the weekend right with these, and a nice glass of white wine.
Now this is a very intense recipe, so pay attention.
Tomato and Goat Cheese Bruschetta
- crusty bread, sliced on the diagonal
- goat cheese (in log form, not crumbled), allow to come to room temp for at least 20 minutes
- strawberries or tomatoes, sliced thinly
- fresh basil leaves
- kosher salt and pepper (for tomato only)