|1||baguette bread loaf||1|
|2 cups||fresh tomatoes, diced||500 mL|
|red onion, finely chopped|
|1 tbsp||basil leaves||15 mL|
|3 tbsp||grated Parmesan cheese||45 mL|
|4 oz||Woolwich Dairy Original Chevrai goat cheese|
|1 tbsp||garlic, finely chopped||15 mL|
|Salt and pepper to taste|
|1||large baguette or French loaf||1|
In a large bowl, mix together all ingredients except cheese, and let sit for one hour.
Pour mixture into a colander and allow excess moisture to drain. Pour tomato mixture back into bowl and add the goat cheese and mix.
Slice bread into diagonal slices approximately 1.5 inches thick. Place bread slices on a cookie sheet and toast in a pre-heated 350˚F oven until lightly golden. Remove from the oven and spoon goat cheese mixture onto the bread slices, sprinkle with Parmesan and place into oven for an additional 5 minutes to warm the mixture through.
Yield: 4 servings.
Source: Woolwich Dairy