It is shaping up to be a great long weekend! Ted had a birthday this week so he has invited his brothers over for a little BBQ on Sunday. The burgers are made, the BBQ is ready and the weather man is calling for 31 and sunny. I thrive off weekends like these.Overall it has been a great week for family and food out on our little deck this week. On Monday we had a belated Mother’s Day dinner with my family.
My brother got the broken chair, it sort of folded in on him after a bit…
The menu on Monday was, Goat Cheese and bruschetta on baguette to start, baby spinach salad with goat cheese crumble and rasberries, BBQ ribs, corn on the cob, and icecream sandwiches for dessert. It was delicious.
I thought I would share our Goat Cheese Bruschetta with you today for Foodie Friday. I have to warn you however, it is more of a list of ingredients than a true recipe because we have sort of made it up as we go and we never measure. I did give a “guestimate” but feel free to tinker according to your tastes.
Goat Cheese & Bruschetta Bites
- 1 log of soft ripe goat cheese (plain)
- 2 cups finely diced Tomatoes
- Fresh baguette
- Crushed nuts of your choice (almonds, pecans, walnuts)
- Olive oil
- Balsamic vinegar
- Salt & pepper
- 1-2 TBSP fresh basil
- 1-4 cloves garlic
I start by chopping all the tomatoes and putting them in a bowl. Add the chopped fresh basil and add some rosemary to taste (a pinch or two). I then add a generous swirl around the bowl of olive oil and a couple table spoons of balsamic vinegar. Stir to coat.
Take the goat cheese and place it in a small oven proof dish. Press the crushed nuts on the top and sides of the log. Drain off some of the herbed oil/vinegar mixture from the bruschetta with a spoon and drizzle on the cheese. Place uncovered in the oven at 350 for 10 minutes or so, until it starts to melt and bubble.
(what it looks like before going in the oven)
Slice the baguette thinly and spread on a cookie sheet in a single layer. Lightly brush the bread with the oil/vinegar from the tomatoes. Place in the oven for a few minutes until the bread is warm and soft. (you want ppl to be able to easily bite it when loaded with cheese and tomatoes. Crispy is OK but harder to eat)
Spread each slice of bread with the warm goat cheese and nuts. Top with the tomato mixture. Serve immediately or place back in the oven for a minute or two and then serve immediately after that, you do not want to serve it cold or the bread to get soggy from the tomatoes.
And there you have it. It is our favourite little snack to serve and most people love it. I myself am not the biggest goat cheese, (or any cheese for that matter) fan, but when it is melted and flavoured with the herbs, vinegar, and nuts, I find it to be delicious, hopefully you will too, Enjoy!