Friday Food Craft: Easy Bruschetta

It's time for another easy entertaining food craft, with ingredients out of the garden! I love Summer if only for it's abundance of tomatoes (and the basil is in full swing now as well)! This recipe is great if you lack time and have to make an appetizer for a big group. You can even prepare your topping ahead of time and allow it to set overnight if needed.
Also, while I once again made my French Bread from scratch, don't feel bad about going to the local grocery store bakery or another bakery around town and grabbing a ready made loaf of bread, or baguette (or two or three).



For this version of bruschetta you will need:

1 loaf French bread, or Baguette
1 pint cherry heirloom tomatoes
2-3 oz. Chevre (you can substitute your favorite cheese, or leave it altogether)
4 leaves fresh Basil
1 Tablespoon Extra Virgin Olive Oil
2 teaspoons Balsamic Vinegar
1 clove garlic, peeled
salt and pepper to taste


Start by slicing your bread into pieces about 1 inch thick, and arranging them on a baking sheet. Broil for 3-4 minutes on the top rack of your oven, until golden brown.

While your bread is toasting, slice up your cherry tomatoes and basil and toss them in a bowl with your oil, vinegar, salt and pepper. To cut up my basil, i generally roll the leaves up together and slice through to make long strips.

Once the bread is out of the oven, rub each piece with your garlic clove (you now have some yummy garlic bread--try not to eat it just yet).

Top each slice with a spoonful of your tomato mixture. Break up your goat cheese and sprinkle some onto each slice. Enjoy!