Italian Tomato Bruschetta with Garlic Oil and Goat Cheese
A crisp and juicy Italian Tomato Bruschetta made with garlic-infused olive oil, ripe Roma tomatoes, basil, and a creamy goat cheese spread.
Servings 12servings
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Total Time 30 minutesmins
Equipment
skillet
mixing bowl
baking sheet
knife and cutting board
pastry brush
parchment paper
Ingredients
8Roma tomatoes, diced
12fresh basil leaves, thinly sliced
8clovesgarlic, minced
1/4cupextra virgin olive oil
2tbspbalsamic vinegar
3/4tspsalt
1/2tspblack pepper
1baguette loaf, sliced into 1/2-inch slices
Plain goat cheese
Balsamic glaze
Instructions
Heat olive oil in a skillet over medium-low. Add garlic and sauté until golden, about 1 minute. Pour into a bowl and let cool.
Dice tomatoes, drain excess juice, and pat dry with paper towels.
Chiffonade basil and add to bowl with tomatoes and garlic oil.
Add balsamic vinegar, salt, and pepper. Stir gently and refrigerate for 30 minutes.
Preheat oven to 400°F. Place baguette slices on baking sheet and brush with olive oil.
Bake for 5 minutes, then broil for 1–2 minutes until golden.
Spread goat cheese on toasts, top with tomato mixture, and drizzle with balsamic glaze.
Notes
For extra crunch, toast the baguette closer to serving time.
Try ricotta or cream cheese as a variation.
The tomato mixture can be made a day ahead and kept in the fridge.