Cherry Tomato And Basil Bruschetta With Goat Cheese Recipes

BEST CHERRY TOMATO BRUSCHETTA

Steps:

• In a medium serving bowl, stir together the cherry tomatoes and basil. Drizzle a teaspoon or two of olive oil over top, generously sprinkle with salt, and toss to coat. Taste and season with more salt, if needed. If desired, add a small splash of balsamic vinegar, and toss again. Cover and refrigerate until ready to serve (can be made up to 8 hours in advance).
• When ready to serve, preheat the broiler on high.
• Spread the baguette slices out over a large baking tray and use a pastry brush to brush the top of each slice with olive oil. Sprinkle the tops with sea salt.
• Broil the baguette slices for 2-4 minutes, or until golden brown and crisp on top. Then, carefully rub the top of each with the garlic (it will melt into the surface of the hot toasts).
• Serve the warm toasts alongside the tomato basil mixture.

CAPRESE BRUSCHETTA WITH WHIPPED GOAT CHEESE

Steps:

• Preheat oven to 400 degrees.
• Add cherry tomatoes to a bowl along with olive oil and salt. Toss to coat. Spread tomatoes out on a baking sheet.
• Bake in oven to for 20 minutes. Remove and let set.
• Toast the bread. (i used a panini press, but you could toast on the grill or stove)
• In a small food processor add goat cheese and garlic powder. Blend until cheese looks whipped and soft.
• Spread cheese out on bread, top with roasted tomatoes, fresh basil, and a drizzle of balsamic reduction.
• DEVOUR!

CHERRY TOMATO AND BASIL BRUSCHETTA WITH GOAT CHEESE

Steps:

• Preheat broiler. In a large bowl combine tomatoes, garlic, basil and red onions. Stir in lemon juice and olive oil. Season with salt and pepper. Top toasted bread with the mixture and some crumbled goat cheese and place on baking sheet. Broil until cheese starts to melt, 1 to 2 minutes. Serve hot.

TOMATO AND BASIL BRUSCHETTA

Steps:

• Whisk together chopped garlic, vinegar, salt, pepper, and basil.
• When combined slowly drizzle in oil.
• Add tomatoes and let sit for 20 minutes at room temp.
• Meanwhile back at the bat cave, toast the bread.
• This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
• When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
• Place the bread on a cookie sheet and top with tomato mixture.
• Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
• Serve immediately.
• The tomato mixture also makes a wonderful vinegrette for an antipasto salad.
• Enjoy!

CHERRY TOMATO, BOCCONCINI AND BASIL BRUSCHETTA

Steps:

• Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.
• Season to taste with salt and pepper.
• Stir in the cheese, tomatoes and basil leaves.
• Set aside.
• Grill the bread on both sides until lightly browned and crisp.
• Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.
• Cover each slice of bread with several arugula leaves.
• Spoon the tomato and cheese mixture over the arugula.
• Sprinkle each bruschetta with additional olive oil, then top with basil leaves.
• Serve immediately.

ROASTED CHERRY TOMATOES WITH GOAT CHEESE

Steps:

• Preheat oven to 375ºF/180ºC degrees.
• Place cherry tomatoes in an oven-proof shallow pan.
• Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
• Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
• Transfer to a plate and top with goat cheese and basil leaves.
• Infuse love and serve!