04 Jul, 2007
The Fishbowl summertime eating series – Recipe #6 – Goat Cheese Bruschetta
Posted by andrea tomkins in: Recipes and Food
I have deadlines galore, and frankly, I don’t know what I’m doing here sharing this recipe with all of you. I might change my mind and delete this entry later. I shouldn’t be divulging my best culinary secrets! Take a copy NOW or this might be gone. Don’t say you haven’t been warned.
This bruschetta recipe is The Best Bruschetta Recipe You Will Ever Know. This is the recipe that ends all recipes. You will need no other. BTW, did you know it was pronounced Brus-KET-ta? No? Well, I guess you’re a heathen.
This recipe is originally from an old President’s Choice BBQ book that has since gone out of print.
I made a batch today, but I found out that my guest doesn’t like cheese (HOW IS THIS POSSIBLE?) so I left it out. And in the confusion I forgot to add the basil, even though I have a bit pot of it growing at the bottom of the step. Gah.
Nonetheless, this is a probably my most-often served appetizer, and if my guests are to believed (and I do believe them) it is always a big hit. Even Mark will eat this, and he won’t eat onions and/or tomatoes …
Goat Cheese Bruschetta
2 tbsp olive oil
1 small onion, thinly sliced
1 clove garlic, finely chopped
3 largish perfectly ripe tomatoes, coarsely chopped (How ripe? The tomato should smell like a tomato. That eliminates all of the hothouse-grown t’maters. How coarse to chop it? Think about how big you’d like the chunks of tomato to be when you’re about to take a bite.)
¼ cup chopped fresh basil
½ cup crumbled goat cheese (feel free to use the kind that’s rolled in herbs.)
s & p
1 loaf of dense bread, a baguette would be great as long as it doesn’t have a lot of air holes. (The bread is a means to an end here.)
¼ cup of olive oil with a clove of garlic minced into it
– in a small skillet, heat the 2 tbsp of olive oil. Add onion and cool for a few minutes until golden. Add garlic and cool 30 seconds longer or until fragrant.
– Chop tomatoes, let drain for a couple of minutes. Combine with basil, goat cheese and the onion mixture. Add S & P to taste. Don’t over mix.
– Cut bread into slices, each about ½ inch thick. Brush all over with garlic-flavoured oil and place on grill over medium-high heat for about 1 minute, turning once, until toasted and lightly charred around the edges.
– top grilled bread with a spoonful of tomato mixture.
Voila! Your guests will think you’re the bestest.
