Brought this to a party and everyone loved it!
Notes: The day starts with a light lunch in the form of these bruschetta. In Ojai, California, vine-ripened tomatoes are available even in November. If you have trouble finding them, look for Roma or cherry tomatoes; they tend to be better quality than other types during cool-weather months.
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- Calories: 71
- Calories from fat: 58%
- Protein: 2.2g
- Fat: 4.6g
- Saturated fat: 1.6g
- Carbohydrate: 5.7g
- Fiber: 0.6g
- Sodium: 104mg
- Cholesterol: 4.5mg
- 1 baguette (8 oz.; about 2 1/2 in. wide and 24 in. long)
- 5 tablespoons extra-virgin olive oil
- 2 pounds firm-ripe tomatoes (see notes)
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup chopped pitted calamata olives
- 3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil
- 2 cloves garlic, peeled and minced
- Salt and pepper
- 6 ounces fresh chèvre (goat cheese)
- 1. Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Brush tops lightly with 2 tablespoons olive oil. Bake in a 425° regular or convection oven until lightly browned, 5 to 8 minutes.
- 2. Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and discard seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or colander to drain.)
- 3. In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.
- 4. Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.
- Nutritional analysis per piece.
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