Thursday, July 2, 2009

Duo of Goat Cheese Bruschetta

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)
Toast sliced bread 2-3 minutes, until crispy but not browned. Spread goat cheese evenly over surface, and top with either tomatoes or strawberries and basil. Sprinkle tomatoes with kosher salt and freshly ground pepper.


Michelle said...

Josie, these look great. The tomato and goat cheese is my all time favorite bruschetta.
Do you think the strawberry ones would be good with a drizzle of either basil oil or maybe some honey? What do you think?

stevesmith said...
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