Tomato and Goat Cheese Bruschetta
Indulge your guests with these tasty morsels, made by topping toasted slices of crusty baguette with slices of plum tomato and tangy goat cheese, sprinkled with pine nuts and fresh herbs.
| Servings | Prep Time | Cook Time |
| 16toasts | 15minutes | 45minutes |
| Servings | Prep Time |
| 16toasts | 15minutes |
| Cook Time |
| 45minutes |
Ingredients
- 1 baguette cut into 1-in.slices
- 4 tbsp pesto
- 2 tbsp sun-dried tomato paste
- 4 plum tomatoes
- 5 oz light goat cheese
- 1 tbsp olive oil
- 1/4 cup pine nuts
- fresh thyme sprigs to garnish
- fresh oregano to garnish
Servings: toasts
Units:
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Ingredients
Servings: toasts
Units:
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Instructions
- Preheat the oven broiler. Place the baguette slices on a baking sheet and place in the oven. Lightly toast both sides of the bread.
- Mix together the pesto and tomato paste and spread a little on top of each toast, covering the surface completely.
- Slice the tomatoes lengthwise, discarding a slim slice from the curved edges, to give 4 flat slices from each tomato. Lay a slice of tomato on top of each toast.
- Place 1 small slice of cheese on each tomato slice, and drizzle with a little olive oil. Scatter with a few pine nuts and thyme or oregano leaves.
- Place the toasts back under the broiler and broil until the cheese is beginning to melt and the pine nuts are golden, about 4 to 5 minutes. Serve the toasts hot, garnished with sprigs of thyme or oregano.
