Tomato Goat Cheese Bruschetta Recipe

Prepare and toast bread

Preheat oven to 400°F (200°C). Slice the baguette on a diagonal into 12 slices about 1/2-inch (1.2 cm) thick. Arrange slices in a single layer on a baking sheet.

Brush the top of each slice lightly with 3 tbs extra-virgin olive oil. Sprinkle the 1/2 tsp salt and 1/4 tsp black pepper evenly over the slices.

Toast in the preheated oven for 8–10 minutes, turning once halfway, until edges are golden and crisp. Remove from oven and let cool slightly for 1–2 minutes.

While still warm, hold a whole garlic clove and rub the cut side over each toast slice to impart a light garlic flavor. Set to the side on a serving platter.

Core and finely dice the 4 medium ripe tomatoes. Place diced tomatoes in a medium bowl and gently drain any excess liquid for 5 minutes, then discard excess juice (this prevents soggy toast).

Finely mince the small shallot and add to the tomatoes.

Stack the 12 fresh basil leaves, roll tightly, slice into thin ribbons (chiffonade) and add to the tomato mixture.

Add 1 tsp red wine vinegar, 2 tsp extra-virgin olive oil, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to the tomato mixture. Toss gently to combine. Taste and adjust seasoning. Let sit at room temperature for 10 minutes to allow flavors to meld.

Using a fork or small knife, break the 6 oz fresh goat cheese into a bowl and stir in 1/2 tsp lemon zest (if using) to brighten flavor. If you prefer a spreadable consistency, add 1 tsp water or milk and stir until smooth.

Spread approximately 1 heaping tablespoon of goat cheese onto each toasted baguette slice. If you have slightly more or less, err on the side of a thin layer so the tomato topping remains the star.

Spoon about 1 to 1 1/2 tablespoons of the tomato mixture on top of the goat-cheese–topped toasts, allowing any excess liquid to stay out of the toasts.

Garnish each bruschetta with a small torn basil leaf from the reserved 8 leaves. If desired, lightly drizzle each piece with a small amount of honey (about 1/4 tsp) for a sweet-savory contrast.

Arrange on a serving platter and serve immediately so the toasts remain crisp. Leftover tomato mixture can be refrigerated up to 24 hours; assemble just before serving.