Goat Cheese Bruschetta
1 cup halved cherry tomatoes
3-4 tbsp. olive oil, divided
1 garlic clove, crushed
1/4 tsp. salt
1/2 tsp. fresh ground pepper
1/4 cup fresh basil leaves, torn
1/4 cup goat cheese
8 slices French baguette
Preheat oven to 425 degrees.
In a small mixing bowl, combine tomatoes, 1 tbsp. olive oil, garlic, salt, pepper, and basil. Roast in oven 20 minutes.
While tomato mixture cooks, heat 2-3 tbsp. olive oil in a skillet. Fry bread in oil, browning on each side. Add more oil if necessary.
Spread goat cheese on each bread slice, and top with tomato mixture.
Prepare to swoon.
Fresh tomatoes are vital for this recipe. You'll see what I'm talking about when you pull them out of the oven. I'm draining these in a Stainless Mesh Colander and using the 4 1/2" Serrated Knife from the Forged Cutlery Collection to slice them. After throwing them in a Measuring Cup, I'm ready to prepare my other ingredients.
The Dripless Oil Bottle is new this month, and it's legit. I mean, this thing really won't drip oil at all! There's a Vinegar Bottle, too! My oil's in an Easy Read Mini Measuring Cup, and basil and tomatoes are in Measuring Cups. My salt and pepper are in a Pinch Bowl, and I've got garlic ready to go with the Garlic Press. Have you ever used the Pampered Chef Garlic Press? If you're peeling garlic every time you want to add it to a recipe, you're missing out. No more peeling garlic when you use this thing! Moving on... Everything is on the Large Grooved Cutting Board, and it's over my sink to save valuable counter space.
Do I look like a woman on a mission? A mission to get brushetta in my face, perhaps? The mixture is in a Small Batter Bowl, and it's about to roast to perfection on the Medium Bar Pan.
Now the real magic begins. I promise frying the bread takes this recipe to the next level. It also allows a little bit of protection to keep the soggy factor down. When serving appetizers, it's a big deal to have a few recipes that can stand to sit out a bit before getting gross. These slices are in the 10" Executive Skillet from the Executive Cookware Collection, and I'm using the Chef's Tongs to turn them.
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