This our summer version of grilled cheese. You can throw it together in just a few minutes, provided it’s cool enough to turn the oven on for a bit.
Heirloom Tomato Bruschetta Recipe
Three slices of good bread (I’m using my homemade sourdough here)
2 heirloom tomatoes, chopped and seasoned to taste
3 T. olive oil
Drizzle each slice of bread on both sides with the olive oil.
Spread the slices out on a cookie sheet and bake at 400 degrees for five minutes, turn them over, and back another five minutes or until each side is lightly browned and toasted.
Pull the sheet out of the oven and spread each slice with goat cheese. I’m using an herbed goat cheese, but if you use plain you might want to add a little garlic powder, pepper, and whatever else strikes your fancy.
Put the sheet back in the oven for another five minutes, until the cheese is warm and just starting to melt. Pull the sheet out and top with tomatoes.
Put the sheet back into the oven for another five minutes, until the tomatoes are warmed through. You can skip this step but I think it really brings out the flavor of the tomatoes.
Plate the bruschetta, with a few grinds of black pepper over the top.
I’ve planned on three slices because it was our main course. However, if you’re serving it as appetizer I would allocate one slice per person.
Unpaid endorsement: This is our local goat cheese, which I buy at Gallagher’s Farm Market.
It is delicious, and worth seeking out if you’re in northern Michigan. Support your local farmers!