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Tomato goat's cheese bruschetta

Tomato goat's cheese bruschetta

Sun blush tomatoes and goat’s cheese bruschetta

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A perfectly toasted bruschetta is the ultimate Mediterranean dish. This Italian appetiser is great as a light snack or starter.

Serves: 4-6
Prep time: 10 mins

Ingredients

You can freeze tomatoes whole and use them at a later date. Also, when you defrost them, they will pop right out of their skins!

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12thick slices French bread
8 tbsp extra-virgin olive oil
1 clove fresh garlic, halved
75g soft goat's cheese
125g sun-blush tomatoes
8-10 fresh basil leaves, thinly sliced

Method

Brush the bread on both sides with 6tbsp of olive oil. Place on a baking sheet and bake at 200°C/400°F/Gas 6 for 5 mins or until golden and crisp. Cool slightly.
Rub one side of the bread with the cut garlic and spread a little goat's cheese over each. Top with 2 sun blush tomatoes and a little heap of basil leaves. Drizzle the remaining oil over the bruschetta and serve.
To make a classic tomato bruschetta:
Mix 8 diced ripe plum or vine-ripened tomatoes with 8tbsp extra-virgin olive oil and season to taste with salt and pepper. Set aside for 30 mins.
Toast (or grill on barbecue) 12 thick slices of bread from a ciabatta loaf or French stick.
Rub with garlic (2 cloves, peeled and halved) while still hot then spoon on the tomatoes. Scatter basil leaves, about 8-10, on top.

To make a classic tomato bruschetta: 1. Mix 8 diced ripe plum or vine-ripened tomatoes with 8tbsp extra-virgin olive oil and season to taste with salt and pepper. Set aside for 30 mins. 2. Toast (or grill on barbecue) 12 thick slices of bread from a ciabatta loaf or French stick. 3. Rub with garlic (2 cloves, peeled and halved) while still hot then spoon on the tomatoes. Scatter basil leaves, about 8-10, on top. www.filippoberio.co.uk

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