Goat Cheese + Tomato Bruschetta + Fresh Basil Recipe
Make Goat Cheese + Tomato Bruschetta + Fresh Basil Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Toasts
Tomato topping
Cheese & herbs
Method
Toasts
Slice and oil the baguette
Preheat oven to 400°F (200°C). Trim ends of the baguette and slice on the diagonal into 12 slices about 1/2-inch thick. Place slices on a rimmed baking sheet in a single layer. Brush both sides lightly with 3 tbs extra-virgin olive oil.
Toast
Toast in the preheated oven 7–10 minutes, flipping once halfway, until edges are golden and crisp. Remove from oven and while still warm, rub one side of each toast with the cut side of the garlic clove to impart a gentle garlic note. Set aside to cool slightly.
Tomato topping
Prepare tomatoes
Core and dice the 3 medium tomatoes into roughly 1/4-inch pieces. Place diced tomato in a medium bowl. If tomatoes are very juicy you can drain off excess liquid after dicing to avoid soggy toasts, reserving a tablespoon of the juice to incorporate if desired.
Add aromatics and season
Finely mince the small shallot and add to the tomatoes. Add 2 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir gently to combine and taste; adjust salt or vinegar if needed. Let the mixture sit 5–10 minutes to allow flavors to meld.
Cheese & assembly
Prepare goat cheese
Crumble or spread the 6 oz goat cheese into a bowl and stir in 1 tsp lemon zest to brighten the flavor. If the cheese is very firm, microwave it for 10–15 seconds or let it sit at room temperature until easily spreadable. If you like a touch of sweetness, stir in 1 tsp honey.
Assemble bruschetta
Spread about 1 heaping tablespoon of the goat cheese mixture onto each toasted baguette slice. Spoon 1–2 tablespoons of the tomato mixture on top of the cheese, letting any excess liquid drain off before adding to avoid sogginess.
Add basil and finish
Stack or tear the 12 fresh basil leaves into smaller pieces and scatter over the tomato-topped toasts (about 1 basil leaf per slice). Finish with a light drizzle of extra-virgin olive oil (optional), a grind of black pepper, and a tiny pinch of sea salt if desired. Serve immediately so toasts remain crisp.