Bruschetta with Goat Cheese, Tomatoes and Mint
(Bruschetta con Formaggio di Capra, Pomodori e Menta)
Ingredients:
6 plum tomatoes, seeded, chopped
1 teaspoon fresh lemon juice
4 ounces soft fresh goat cheese
3 tablespoons chopped fresh mint
Twelve 1/2-inch thick slices Italian or French bread (from about 3-inch diameter loaf)
3 tablespoons extra virgin olive oil
1 large garlic clove, halved
Directions:
Preheat oven to 325°F.
Arrange bread slices on baking sheet.
Brush olive oil over both sides of bread.
Bake bread until golden, about 5-6 minutes per side.
Remove toasts from oven.
Rub cut sides of garlic over toasts.
Combine seeded plum tomatoes and fresh lemon juice in medium bowl.
Season with generous amount of salt and pepper.
Toss tomatoes to combine.
Preheat oven to 350°F.
Spread goat cheese over toasts
Arrange on baking sheet.
Mound tomatoes on toasts, dividing equally.
Bake until heated through, about 8 minutes.
Transfer bruschetta to platter.
Sprinkle with mint. Serves 6.