Goat Cheese Bruschetta

Goat Cheese Bruschetta

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
olive oil
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.

Serve immediately.

Yield: 4 servings.

Source: Woolwich Dairy