Sunday, February 1, 2015

Goat Cheese Bruschetta

This has become one of our favorite appetizers.  I can't even begin to describe in words how amazingly, wonderfully delicious this is.  The creamy goat cheese, the perfect balance of balsamic vinegar with the salty capers....perfection.  I've been trying to find reasons to make this.  Maybe we need to host another party....
Nah, then I'd have to share!
Goat Cheese Bruschetta

1 loaf of French bread cut into 1/2 inch slices
1 lb tomatoes
1 jar capers, drained
2-4 cloves garlic, minced
1 tsp dried basil
1 tbsp balsamic vinegar
2 tbsp olive oil, divided
2 large garlic cloves, halved
4 oz goat cheese, room temperature
1/2 cup shredded Parmesan cheese

1.  Seed and chop the tomatoes.  In a large bowl mix the tomatoes, capers, basil, minced garlic, balsamic vinegar and 1 tbsp olive oil.  Cover and set aside.

2.  Preheat the oven to 425.  Place the sliced bread on a large cookie sheet and drizzle the slices with the remaining olive oil.  Bake until just beginning to toast; approximately 5-8 minutes.

3.  Remove the bread and while still warm, rub with a piece of garlic, cut side down.  Spread 1-2 tsp of goat cheese on each slice of bread.  Top with a spoonful of the marinated topping and sprinkle with Parmesan.


4.  Place bruschetta back into the oven just until the Parmesan begins to melt; about 5 minutes.  Serve immediately and enjoy!

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