Top » Catalog » Chevre Cheese Bruschetta My Account  |  Cart Contents  |  Checkout   
Cheese A to Z
Cheese By Type
Goat Milk Cheese
Sheep Milk Cheese
Low Fat Cheese
Organic Cheese
Lactose Free Cheese
Rennet Free Cheese
Cheese by Country
Quick Find
 

Advanced Search

View All Items
Information
Shipping & Returns
Privacy Notice
Conditions of Use
External Links
Printable Catalog
Shopping Cart more
0 items
Chevre Cheese Bruschetta
Ingredients:

1 baguette (about 2 1/2 in. wide and 24 in. long)
5 tablespoons extra virgin olive oil
2 pounds firm-ripe tomatoes (see note)
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup chopped pitted calamata olives
3 tablespoons chopped fresh basil, or 1/3 as much dried basil
2 cloves garlic, peeled and minced
Salt and pepper
175g chevre cheese (goat cheese)

Directions:

1 Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Brush tops lightly with 2 tablespoons olive oil. Bake in a 425 degree regular or convection oven until lightly browned, 5 to 8 minutes.

2 Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and discard seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or colander to drain.)

3 In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.

4 Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.

This Cheese Recipe makes 30 servings.

To view Chevre cheese used in this recipe - Click Here

©Copyright MMIV Springbank Cheese Co.. All rights reserved.