BRUSCHETTAS WITH GOATS' CHEESE, BASIL AND TOMATO
This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture.
Categories Italian recipes Vegetarian recipes Easy Entertaining Canapes & Nibbles Buffet food Tomatoes Goats' Cheese
Yield Makes 12, to serve 4-6
Number Of Ingredients 8
Steps:
- First combine about 1 tablespoon olive oil with the crushed garlic and spread over the baking sheet, then slice the bread into thinnish rounds; you won't need all the loaf. Now arrange the slices on the baking sheet, press them into the oil then turn them the other way up so that each surface has a slight coating of garlicky oil. Bake them in the centre of the oven for 20-25 minutes, or until they have turned a golden brown and become very crisp. Do watch the timing on this - I have thrown away more burnt croutons of bread than I care to remember! Cool them on a wire rack and store in an airtight tin until you need them (they will be okay for up to 2 weeks, which is very helpful). When you're ready to serve, skin the tomatoes by pouring boiling water over them, leave for 1 minute, then halve them, scoop out the pips, slip off the skins and chop the flesh into tiny dice. Now simply spread each crisp bread slice first with a thin layer of pesto, then with a generous layer of goats' cheese, and sprinkle on the diced tomato together with a little crushed sea salt and coarsely ground black pepper. Finally, using a small teaspoon, add a few droplets of olive oil - though be careful not to overdo this. Scatter a few fresh basil leaves over the bruschettas to serve.
BRUSCHETTA WITH GOAT CHEESE, ROASTED PEPPER, AND BASIL
Categories Appetizer Bake Goat Cheese Basil Bell Pepper Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.
- Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.
BRUSCHETTA WITH GOAT CHEESE
This Italian dish can be prepared in advance & makes for a great appetizer! Preparation time does not include time needed for tapenade to marinate!
Provided by Sydney Mike
Categories Cheese
Time 15m
Yield 12 bruschetta, 6 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE TAPENADE ~ Mix first 7 tapenade ingredients together, then check seasoning. It shouldn't need too much. Allow to marinate overnight, if possible.
- FOR THE BASES ~ broil both sides of bread until lightly brown.
- Brush one side with oil & then rub with a cut clove of garlic. Set aside until ready to serve.
- Spread bread slices with cheese, roughing it up with a fork, then spoon tapenade on top, & serve.
Nutrition Facts : Calories 239.5, Fat 24.2, SaturatedFat 3.3, Sodium 713.5, Carbohydrate 7.2, Fiber 2.9, Protein 1.3
CRISPY BRUSCHETTA WITH GOAT CHEESE, TOMATOES AND MINT
Categories Tomato Appetizer Bake Vegetarian Goat Cheese Mint Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven. Rub cut sides of garlic over toasts.
- Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss tomatoes 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 platter. Sprinkle with mint.
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