TOMATO, BASIL AND GOAT CHEESE BRUSCHETTA

TOMATO, BASIL AND GOAT CHEESE BRUSCHETTA image

Number Of Ingredients 7

Fresh baguette, sliced 1/2 -3/4 inch
Pats of butter (plan on 1 pat per slice)
1-2 large, roma tomatoes (core, remove seeds and chop)
1 bunch, fresh basil leaves, thinly sliced into ribbons (chiffonade)
Extra virgin olive oil
Good quality goat cheese
Sea Salt

Steps:

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 lightly pat tomatoes to remove excess water. Add lots of basil "ribbons" to the tomato (as much as you desire.) Add salt and pepper and a light drizzle of olive oil. Gently blend together. Continue to lightly blot with towels to remove any remaining tomato liquid. You don't want them to be too runny on the bread. Take toasted bread and lightly spread olive oil on surface, then a layer of goat cheese. Top with tomato mixture. Salt and pepper lightly. Serve immediately.