Today I’m sharing a really quick, really easy cooking tutorial inspired by my recent trip to Italy: goat cheese and heirloom tomato bruschetta. (Feel free to let your mouth water as you read along.)
This is a great recipe that can be eaten as a light lunch or a fancy appetizer and is excellent for when you’re super hungry for something amazing and want to eat in under ten minutes.
The ingredients you will need are:
– Heirloom tomatoes
– Sliced bread (I’m using a pre-sliced loaf from Trader Joe’s)
– Fresh basil
– Goat cheese
– Balsamic vinegar
– Garlic, salt, and pepper
This recipe came to me a few days ago when I wanted bruschetta but I needed something a little more filling than a regular bread and tomato bruschetta. This is so easy to make you can have it done and in your mouth in under ten minutes. First up take some heirloom tomatoes and wash them. You can also use regular tomatoes. You’re the boss here.
Next chop those suckers up. Dice them, slice them, cube them, whatever works for you. Here is my colorful tomato avalanche. How pretty is that?
After you’ve done your chopping, wash and chop up some basil. I like mine to be verrryyy basil-y so I added quite a bit, but you can add as much or as little as you like. Again, you’re the boss.
Once you’re done chopping up your basil, chances are your house will smell amazing and summery but don’t get distracted. You’re almost done! After you’ve chopped up the basil take a bowl and add about a quarter teaspoon of garlic (fresh or dried, it doesn’t matter). I like mine with a lot of garlic. Then add salt, pepper, balsamic vinegar, and olive oil. There aren’t specific quantities of everything since it really depends on how many tomatoes you’re using. Here I used about two tablespoons of vinegar and oil and a pinch of both salt and pepper.
Take all the ingredients you chopped up and throw them in your bowl. Mix it up.
While your tomatoes are mixing and getting extra flavorful toast your bread. While the bread is still hot, spread some goat cheese on it. I recommend using plain goat cheese, since it will give your bruschetta a creamy tang without overwhelming the flavors of the tomato mix.
You can let your tomato mix sit a little bit and marinate or you can spoon it on your bread immediately, it’s up to you. Letting it sit will let the flavors marry, but honestly who has time for that? I’m not about to make a delicious goat cheese bruschetta and then just let it sit there to marinate. Eat your heart out, Ina Garten.
Now that you know how to make this ridiculously easy, ridiculously delicious, dish show me your cooking chops by sharing your creation with me on instagram @shalott!