Sunday, July 31, 2011

Baked Honey Goat Cheese Bruschetta by Sara Schumacher

Here is a sweeter twist on the run of the mill bruschetta. I just loved how the honey in the goat cheese, along with the texture, complemented the bruschetta. The roasted garlic is also a nice touch. Give it a try:)

What you need:

2 large Roma tomates chopped
1 yellow tomato chopped (you can use all red if you'd like)
2 Tbs fine quality balsamic vinegar
1 Tbs Olive Oil (and extra to drizzle over cheese)
handful of chopped Basil
Salt and pepper to taste

1 honey goat cheese disc
Ciabatta bread
Several cloves of garlic (unpeeled)


Take your disc of cheese and place on a ungreased cookie sheet. Drizzle with olive oil. Place in oven at 375 for 20 minutes. Also place your unpeeled garlic on the same baking sheet and let them roast. While that is cooking, or before hand, whip up your bruschetta by mixing all of the ingredients above. When your cheese is done, take out of oven. Toast your ciabatta in the toaster or however you see fit. When done, take 1-2 roasted small garlic cloves and spread them on the toast along with your baked cheese. Top with bruschetta and enjoy.

No comments:

Post a Comment