When warmer days arrive in the late Spring, this is one of my very favorite things to make. The combination of ripe, juicy heirloom tomatoes, fresh basil and goat cheese on crunchy bread are the perfect way to celebrate summer. This isn’t a traditional bruschetta recipe.. but I don’t care! It’s my favorite. You could add your favorite twist to this by roasting the tomatoes, adding diced garlic or a host of other ingredients to make it your own. However you make it, just plan on making a lot because it’s really good. This summery dish is wonderful as an appetizer or a light lunch while you’re working in the garden.
Heirloom Tomato, Basil & Goat Cheese Bruschetta Recipe
- Fresh sourdough bakery baguette, sliced 1/2 -3/4 inch
- Pats of butter (plan on 1 pat per slice)
- 1-2 large, ripe heirloom tomatoes (core, remove seeds and chop)
- 1 bunch, fresh basil leaves, thinly sliced into ribbons (chiffonade)
- Extra virgin olive oil
- Good quality goat cheese (I used Haystack Mountain from Boulder)
- Sea Salt
- Freshly cracked pepper
Melt butter in a pan and lightly toast both sides of the sourdough bread until golden brown (like you would with grilled cheese.) You want the bread to have a light, buttery crunch without getting burned or too toasted. The inside should still be soft. Set aside.
Chop tomatoes. Try and remove seeds and light pat tomatoes to remove excess water. Add lots of basil “ribbons” to the chopped tomatoes. Add salt, pepper and a light drizzle olive oil and gently toss together. Continue to lightly blot with towels to remove any remaining tomato liquid.
Take the toasted bread and lightly spread olive oil on the surface and then spread a layer of goat cheese. Top with the tomato mixture. Salt and pepper lightly. Serve immediately. Bite into it open-faced and have a napkin ready for all that fresh tomato juice!