Olive-Goat Cheese Bruschetta

olive-cheese-bruschetta Recipe
Leigh Beisch
Prep: 45 minutes (includes 10 minutes for toasting bread).

Yield:

8 servings (serving size: 2 bruschetta)

Nutritional Information

Calories 61
Fat 2 g
Satfat 1 g
Monofat 1 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 2 mg
Iron 1 mg
Sodium 159 mg
Calcium 25 mg

Ingredients

1 cup diced seeded plum tomato
1/4 cup chopped pitted olives
2 tablespoons chopped fresh basil
1 teaspoon sherry vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 (1/4-inch-thick) slices French bread baguette (about 4 ounces)
1 garlic clove, peeled
1/4 cup mild goat cheese, at room temperature

Preparation

1. Preheat oven to 400°.

2. Combine first 6 ingredients in a small bowl, and set aside.

3. Arrange bread on a baking sheet; bake at 400° for 8 minutes or until lightly browned and crisp. Remove toast slices from oven, and cool 2 minutes.

4. Rub both sides of each toast slice with garlic clove. Spread goat cheese thinly on 1 side of each toast, and top with the olive mixture.

Note:

Marge Perry,

October 2004
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