In my last post I promised another simple and yummy tomato recipe. It's a great time to take advantage of the beautiful tomatoes at the Farmer's Market while they are still there. You may even still have some in your garden!
Of course, picking up flowers is always a must.
These little Shishito Peppers are still at the market too... but not for long. They are really a wonderful treat. You simply sauté them for about 15 minutes in olive oil and garlic until blistered, sprinkle with sea salt, then serve warm as an appetizer.
These are all the ingredients you need for this Tomato Bruschetta recipe. Enjoy the tomatoes while they are still ripe and juicy!
By the way... I had some of the tomato mixture leftover. The next day, I cut an avocado in half and filled it with the tomatoes... a perfect lunch! This is also a great option if you are trying to eat a low carb diet. I try to eat low carbs for the most part, but I must admit, a quality piece of bread once in a while sure tastes good!
Tomato Bruschetta with Goat Cheese
Recipe Type: Appetizer
- 1/2 loaf Baguette, Italian or French Bread, cut into 1/2 inch thick slices
- 3 T Extra Virgin Olive Oil
- 2 tsp Garlic, minced
- 4 oz fresh Goat Cheese
- 1 lb fresh Plum (Roma) Tomatoes, diced
- 3 tsp fresh Basil, chopped
- 3 T Balsamic Vinegar
- 1 1/4 tsp Sea Salt
- pinch freshly ground Black Pepper
- 4 T Extra Virgin Olive Oil
- In a small bowl, mix the Olive Oil and Garlic.
- Brush each piece of bread with the mix and bake at 300° for 15 - 20 minutes, until crisp.
- Meanwhile, in a bowl mix the Tomatoes, Basil, Balsamic Vinegar, Olive Oil, Salt and Pepper.
- Fold gently and set aside.
- Once the Crostini are cooled, spread with Goat Cheese and top with the Tomato mixture.
- Serve immediately.
I hope you noticed my new site with a new design! I'm most excited about my Recipes tab with all of my food indexed so you can easily search for recipe ideas.