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Goat Cheese Bruschetta With Tomato + Basil Recipe

Name: Mama Stortini's Restaurant & Bars Goat Cheese Bruschetta With Tomato + Basil Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 loaf baguette or rustic Italian loaf; 3 tbs extra-virgin olive oil; 2 count garlic cloves (halved); 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 4 count ripe tomatoes (Roma or vine-ripened); 12 count fresh basil leaves, packed; 1 count shallot (small), finely minced; 2 tbs extra-virgin olive oil; 1 tsp red wine vinegar; 0.75 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 6 oz soft fresh goat cheese (chevre), room temperature; 1 tbs honey (optional, for drizzle); 0.5 tsp lemon zest (finely grated); 4 count fresh basil leaves for garnish (thinly sliced/chiffonade); 0.25 tsp cracked black pepper

Inspired by Mama Stortini's Restaurant & Bar

Time30m

Serves6

Make Goat Cheese Bruschetta With Tomato + Basil Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Bruschetta base

1 loaf baguette or rustic Italian loaf

3 tbs extra-virgin olive oil

2 count garlic cloves (halved)

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

Tomato topping

4 count ripe tomatoes (Roma or vine-ripened)

12 count fresh basil leaves, packed

1 count shallot (small), finely minced

2 tbs extra-virgin olive oil

1 tsp red wine vinegar

3/4 tsp fine sea salt

1/2 tsp freshly ground black pepper

Goat cheese topping & garnish

6 oz soft fresh goat cheese (chevre), room temperature

1 tbs honey (optional, for drizzle)

1/2 tsp lemon zest (finely grated)

4 count fresh basil leaves for garnish (thinly sliced/chiffonade)

1/4 tsp Cracked black pepper

Method

Bruschetta base

Slice bread

Preheat oven to 425°F (220°C). Using a serrated knife, slice the baguette on the diagonal into 12–14 slices about 1/2-inch thick. Arrange slices in a single layer on a baking sheet.

Oil and season

Brush both sides of each bread slice lightly with 3 tablespoons extra-virgin olive oil. Sprinkle both sides with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper.

Toast

Toast in the preheated oven for 6–8 minutes, flipping once halfway, until golden and crisp at the edges. Watch carefully to avoid burning.

Rub with garlic

Remove to a rack to cool slightly. While still warm, rub the cut side of the two halved garlic cloves over the top of each toast slice to impart a gentle garlic flavor. Set aside on a platter.

Tomato topping

Prepare tomatoes

Trim cores and dice the 4 tomatoes into approximately 1/4-inch pieces. If tomatoes are very juicy, remove some seeds and excess juice to avoid soggy toasts.

Chop basil and shallot

Stack basil leaves, roll tightly and slice into thin ribbons (chiffonade). Finely mince the shallot.

Combine topping

In a medium bowl combine diced tomatoes, minced shallot, and most of the basil (reserve about 1–2 leaves for garnish). Add 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 3/4 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Stir gently to combine and let sit 5–10 minutes at room temperature to meld flavors. Taste and adjust salt or vinegar as needed.

Goat cheese topping & garnish

Prepare goat cheese

If goat cheese is very firm, loosen it with a fork in a small bowl and stir in 1/2 teaspoon lemon zest to brighten the flavor. This makes it easier to spread; you may also thin slightly with 1–2 teaspoons of olive oil if desired.

Assemble bruschetta

Spread about 1 tablespoon of softened goat cheese onto each toasted bread slice in an even layer. Spoon approximately 1 heaping tablespoon of the tomato mixture on top of the goat cheese, letting some juices drain off before placing to prevent sogginess.

Finish and serve

Top assembled slices with the reserved basil ribbons, a light drizzle of honey over several slices if using, and a light dusting of cracked black pepper. Arrange on a serving platter and serve immediately so the bread stays crisp.