Here, we use honey and goat cheese to add a sweet and tangy twist to a classic tomato and basil bruschetta. Enjoy!
8 slices of Italian bread or baguette (roughly one-half inch thick)
1 clove of garlic, peeled
4 oz chevre (goat cheese), at room temperature
6 campari or roma tomatoes
1/4 small purple onion
6 basil leaves
2 Tbs hard sharp cheese (parmigiano-reggiano, romano, or grana padano), grated
1 Tbs balsamic vinegar
1 Tbs HONEY
salt and freshly ground black pepper
Preheat oven to 350 degrees.
Arrange slices of bread on baking sheet in a single layer and drizzle lightly with olive oil. Toast in the oven until lightly browned, about 10 minutes. Check periodically to avoid burning. Remove crostini from the oven and rub with the garlic clove until glistening and fragrant.
While the bread is toasting, dice tomatoes and place in a medium bowl. Mince the onion and add to the tomatoes. Chiffonade the basil and add to the tomato mixture. Add in grated cheese, vinegar, and honey. Season with salt and pepper, toss together, taste, and adjust seasonings.
To assemble, spread a thin layer of chevre accross the crostini and then top with a heaping spoonful of the tomato mixture. Drizzle with additional honey before serving, if desired.
Cooking tip: To chiffonade the basil, stack leaves and roll into a cigar shape lengthwise. Run your knife on a diagonal, creating ribbons.