The Pioneer Woman Tasty Kitchen
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Bruschetta

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Level: Easy

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Description

This is a Bruschetta recipe that I combined from a couple of different ones. The goat cheese is what sets this one apart. This is a delicious way to use up the tomatoes from your garden.

Ingredients

  • 6 whole Roma Tomatoes, Diced And Seeded
  • 3 cloves Garlic, Finely Chopped
  • 1  Small Red Onion, Chopped
  • 1 teaspoon Jarred Basil In Extra Virgin Olive Oil, Or 8 Leaves Fresh Basil, Finely Chopped
  • 2 Tablespoons Extra Virgin Olive Oil, Plus Additional To Brush On Bread
  • 1 teaspoon Kosher Salt
  • 1 loaf Baguette Bread, Sliced Into 1/4 Inch Slices On The Diagonal
  • 1 container (about 4 Oz. Size) Goat Cheese, Spreadable
  • Parmesan Cheese

Preparation

1. Combine tomatoes, garlic, onion, basil, olive oil and salt. Mix gently, cover and allow to rest in refrigerator. 2-3 hours is best.

2. Slice bread, then lightly toast the bread in a toaster to crisp it up a bit. I usually get 2 pieces of bread in one toaster section at a time.

3. Brush the bread with olive oil.

4. Spread some goat cheese on each slice.

5. Bake 7 minutes after goat cheese is added.

6. Place bread in a large casserole dish. Top each slice generously with the tomato mixture.

7. Sprinkle with Parmesan cheese.

8. Serve warm right from oven or serve at room temperature.

Notes:
I use 6-8 tomatoes depending on their size, and 3-4 cloves of garlic, again, depending on their size. When measuring the extra virgin olive oil, I simply do 2-3 “turns of the bowl.”

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