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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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A mid-summer version of the classic appetizer. Ingredients:
8 garlic scapes, finely minced |
3 heirloom yellow tomatoes, seeded and chopped |
4 tablespoons fresh basil, minced |
3 tablespoons lemon juice |
2 tablespoons olive oil |
1 teaspoon sea salt |
2 teaspoons fresh ground pepper |
1 tablespoon italian seasoning |
1 pinch sugar |
4 ounces goat cheese, crumbled |
1 baguette, sliced into 24 rounds |
Directions:
1. Toss the first 9 ingredients together in a glass bowl and chill in the fridge.
2. Meanwhile, pre-heat the oven to 350 degrees and arrange baguette slices on a cookie sheet.
3. Top each baguette slice with a spoonful of bruschetta topping and toast in the over for 10 - 15 minutes (or until bread begins to crips).
4. Remove bruschetta to a serving tray, garnish with crumbled goat cheese and serve.
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