- Calories 71
- Caloriesfromfat 58%
- Protein 2.2g
- Fat 4.6g
- Satfat 1.6g
- Carbohydrate 5.7g
- Fiber 0.6g
- Sodium 104mg
- Cholesterol 4.5mg
Ode-to-Chèvre Bruschetta
James Carrier
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.
How to Make It
Step 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.
Step 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.)
Step 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.
Step 4
Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.
Step 5
Nutritional analysis per piece.
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amybrowntown's Review
Truly the best bruschetta recipe out there. Crowd-pleaser and super-easy. Make ahead the tomato mixture and simply toast the baguette slices when guests arrive. YUM!
LisaViv's Review