SUN-DRIED TOMATO-GOAT CHEESE BRUSCHETTA

SUN-DRIED TOMATO-GOAT CHEESE BRUSCHETTA image

Yield 8 pieces

Number Of Ingredients 10

Eight ¼- to ¾-inch slices rustic Italian or French baguette (day-old is fine)
Halved garlic cloves for rubbing
1 plum tomato, cut into ¼-inch dice
2 tablespoons finely chopped, oil-packed sun-dried tomatoes, drained
1 teaspoon extra-virgin olive oil
2 tablespoons minced fresh basil
¼ teaspoon freshly ground pepper, or to taste
Dash of salt, or to taste
3 tablespoons fresh white goat cheese (chèvre); (see Tip)
3 tablespoons freshly grated parmesan cheese

Steps:

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Position the oven broiler rack to 4 to 5 inches from the heating element; preheat the broiler. Arrange the bread slices in a single layer on a baking sheet. Lightly toast under the broiler, about 1 minute per side. The bread should be golden brown and crisp on the outside, chewy and soft on the inside. Rub one side of each warm slice with cut garlic; the more you rub, the stronger the flavor. Stir together the plum tomato, sun-dried tomatoes, olive oil, basil, pepper, and salt in a small bowl. Spread the bread slices with the goat cheese and top with the tomato mixture; sprinkle with Parmesan cheese. Broil until the cheese is melted, about 1 ½ minutes. Serve warm or at room temperature. Advance preparation The bread can be toasted early in the day. The tomato topping will keep for up to 1 day in a covered container in the refrigerator. Bring the topping to room temperature; assemble and broil the bruschetta just before serving. Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.