Summer is a time of barbecues, picnics and meet ups with friends. I like to have a few go-to recipes ready to make in a hurry. This bruschetta dish is beautiful and is made with using in-season flavor-packed tomatoes. Do you have to use heirloom tomatoes? No, but it they are delicious if you can get them!
4 heirloom tomatoes
1/2 T chopped garlic
2 T good balsamic vinegar
2 T olive oil
8 oz soft cheese (I like chevre goat cheese)
Salt & pepper
First chop your tomatoes. I like to cut the tomatoes in half, remove the seeds and juice to help make it easier to chop. Add the tomatoes, garlic, vinegar and oil to a bowl and mix. Let the mixture marinade while you prepare the toasts.
Slice the baguette on an angle, brush the bread slices with olive oil and toast in a 350 degree oven for 3-5 minutes until toasted.
Spread the softened cheese on the toasted bread pieces then add the tomato mixture. Sprinkle with salt and crack the pepper directly on the toasts. I also like to add a drizzle of balsamic and thinly chopped basil to finish the dish. To easily chop the basil try rolling it vertically and then use your kitchen shears.
Serve and wow your friends!