Recipe by Sue Lau
These are good. If you haven't tried goat cheese, you should, it's very creamy and delicious.
Top Review by sassafrasnanc
A quick and easy lunch for me using little bits of things that were in the refrigerator which included a couple of kalamata olives left over from the tour to Greece. I added a sprinkle of parmesan and mozzarella to go along with the sundried tomato and basil goat cheese that I had on hand! Quick easy and delicious! ZWT4 family picks.
- 4 ounces goat cheese, crumbled
- 12 slices Italian bread or 12 slices French bread, 3/4 inch thick
- 12 sun-dried tomatoes
- 1 cup fresh basil leaf
- extra virgin olive oil
Directions See How It's Made
- Preheat broiler.
- Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
- Place the bread under the broiler and toast until light golden; remove.
- Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
- Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
- On top of that lay out some basil leaves to cover the top of the bread.
- Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
- On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
- If you like you can add a pinch of sea salt but I didn't.
- Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.