Bruschetta
I've made bruschetta several times for our happy hours and after much tweaking we think this is one of the better recipes.
Bruschetta
6 1/2" slices rustic bread (I used one of the par-baked loafs from Trader Joe's)
5-6 medium tomatoes
2 green onions, white part and some of the green
2 tblsp chopped fresh basil
1/3 cup olive oil
2 tsp balsamic vinegar
1 large clove of garlic, halved
6 tbsp goat cheese, such as Chevre
Brush slices of bread on both sides with olive oil - don't skimp - reserving 2 tbsp for tomato mix. Broil on both sides until golden brown. Remove and rub garlic clove over one side of bread.
Remove the seeds from the tomatoes, dice and remove to a bowl. Slice the green onions and add to bowl of tomatoes. Add chopped basil, 2 tbsp olive oil, and 2 tsp of balsamic vinegar mixing gently. Let sit at room temperature for up to two hours.
Evenly distribute the tomatoes over the slices of bread and crumble goat cheese on top. Serve immediately.
Bruschetta
6 1/2" slices rustic bread (I used one of the par-baked loafs from Trader Joe's)
5-6 medium tomatoes
2 green onions, white part and some of the green
2 tblsp chopped fresh basil
1/3 cup olive oil
2 tsp balsamic vinegar
1 large clove of garlic, halved
6 tbsp goat cheese, such as Chevre
Brush slices of bread on both sides with olive oil - don't skimp - reserving 2 tbsp for tomato mix. Broil on both sides until golden brown. Remove and rub garlic clove over one side of bread.
Remove the seeds from the tomatoes, dice and remove to a bowl. Slice the green onions and add to bowl of tomatoes. Add chopped basil, 2 tbsp olive oil, and 2 tsp of balsamic vinegar mixing gently. Let sit at room temperature for up to two hours.
Evenly distribute the tomatoes over the slices of bread and crumble goat cheese on top. Serve immediately.