Sun-Dried Tomato Bruschetta with Goat Cheese

READY IN: 15mins




  • 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.