Wednesday, May 16, 2012
Typically we make bruschetta with fresh tomatoes. I like it that way. The Trout wanted to try something new. He saw an ad in a magazine for Muir Glen organic tomatoes. He liked what he saw and so we tried it. I have to say, this was delicious and would certainly work if good tomatoes were not available. Our neighbors enjoyed them also as we enjoyed them with cocktails in the afternoon.
I love the addition of the goat cheese. I hope you have a chance to try this. Use fresh tomatoes if you wish, but the fire-roasted canned tomatoes do give it a nice flavor.
Tomato-Olive Bruschetta with Goat Cheese
from Muir Glen recipes - makes 24 appetizers
1 14.5 ounce can Muir Glen organic fire-roasted diced tomatoes, drained well
1/4 cup pitted Kalamata olives, quartered
1/4 cup roasted red bell peppers, coarsely chopped and drained
1 tablespoon fresh basil leaves, chopped
1 tablespoon extra virgin olive oil
1/2 cup (4 ounces) soft goat cheese
24 slices, about 1/2 inch thick, baguette, toasted
In a medium bowl, mix tomatoes, olives, roasted peppers, basil and oil. Spread goat cheese onto toasted baguette slice. Top with tomato mixture. Serve immediately.
Posted by Susan Sevig at 9:28 AM