My tomato plants are in full swing and despite planting 14 plants, we are eating them as fast as they ripen.
I love the days when my husband is able to come home for lunch and we make either BLT’s or bruschetta- depending on our mood and the bread I have on hand.
Here’s how we make my favorite bruschetta. It doesn’t get any better than fresh from the garden tomatoes and goat cheese.
You can make this bruschetta with any tomato, but I prefer Romas, since they are less juicy. When I use other tomatoes, I cut them in half and give them a little squeeze over the disposal to juice and seed them. It works like a charm.
The tomatoes and basil are from my garden.
We don’t really have any great bakeries in my town, but my local grocery store carries La Brea Bakery French baguettes. They bring them in frozen and partially baked, and finish baking them in store each day. When I ask, sometimes they sell them to me still frozen, so I can thaw and finish cooking them in my own oven. Until I learn how to make wonderful homemade French bread, it’s a great option for really fresh bread.
I first make the tomato topping. If I’m on top of things, I like to make it a few hours before serving. The ingredients seem to blend and mellow better with a few hours in the frig.
In a mixing bowl add tomatoes.
Finely chop the garlic. I take it one step further and sprinkle a little Kosher salt over my chopped garlic and crush it with the side of my knife.
The easiest way I’ve found to chop basil is to roll it up and slice it (a chiffonade), then chop it up.
Add the chopped garlic and basil, olive oil, and balsamic vinegar to the tomatoes. Salt and pepper to taste. Give it a quick stir and refrigerate (or serve immediately).
Right before serving, Slice up your bread. If my bread is a thin baguette, I slice it on an angle.
Place slices on a cookie sheet and toast it until golden.
While the toast is still warm from the oven, slice a clove of garlic in half and give each piece a rub. You can butter it too, but I don’t since I don’t need the calories.
Spread each slice with goat cheese. You can use your favorite spreadable cheese as a substitute. My son loves Boursin or Alloette. It doesn’t get any better than goat cheese for me.
Top it with the tomatoes mixture and serve.
It’s a perfect summertime appetizer, but my husband and I love it as lunch. We often eat it alone, or with a little pasta salad if we have some left over.
Tomato, Garlic and Goat Cheese Bruschetta
1 baguette, sliced on a diagonal, ¾-inch thick
1 cloves garlic sliced in half
2 cups fresh tomatoes, chopped
½ cup fresh basil, chopped
2-3 cloves garlic, finely minced
Kosher salt and pepper to taste
1 tablespoon olive oil
1 tablespoon balsamic vinegar
In a medium mixing bowl, add chopped tomatoes, finely minced garlic, olive oil, balsamic vinegar, and basil together. The longer they sit the better it will be. Add Kosher salt and pepper to taste. Toast baguettes on a cookie sheet just until slightly browned. Rub garlic over the toasted side to infuse bread with flavor. Spread with goat cheese. Spoon tomato mixture on top of the bread and serve.
For a printable recipe click here for my Tasty Kitchen Recipe Box.