Chef-No-Tell

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Chef-No-Tell

Crispy Bruschetta with Goat Cheese, Tomatoes and Mint

Servings: 6

Bon Appetit, April 2000. Goat cheese and mint make a special springtime version of bruschetta.

Ingredients

  • 12 slice Italian Bread , 1/2-inch-thick slices of Italian or French bread (from about a 3-inch-diameter loaf)
  • 3 tbsp Olive oil
  • 1 clove Garlic , large, halved
  • 6 Roma Tomatoes , seeded, chopped
  • 1 tsp Lemon juice , fresh
  • 4 oz Goat cheese , soft fresh, such as Montrachet
  • 3 tbsp Mint , fresh, chopped
  • Salt
  • Black pepper

Directions

Preheat oven to 325°F. Arrange bread slices on a baking sheet. Brush olive oil over both sides of bread. Bake until golden, about 6 minutes per side. Remove toasts from oven. Rub cut sides of garlic over toasts.

Combine tomatoes and lemon juice in a medium bowl. Season with a generous amount of salt and pepper. Toss to combine. (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature.)

Preheat oven to 350°F. Spread goat cheese over toasts; arrange on baking sheet. Mound tomatoes on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to a platter. Sprinkle with mint.