Goat Cheese & Tomato Bruschetta
|Italian bread loaf||1|
|Soft mild goat cheese||10 1⁄2 Ounce (Such As Montrachet, 1 Package)|
|Minced oregano||1 Teaspoon (Use Fresh Leaves)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Ripe tomatoes||2 Medium, seeded and diced|
|Olive oil||3 Tablespoon|
|Minced parsley||2 Teaspoon (Use Fresh Leaves)|
|Garlic||2 Clove (10 gm), each cut in half|
Cut off ends from loaf of bread; reserve for making bread crumbs another day.
Slice loaf diagonally into 1/2 inch thick slices.
In small bowl, with fork, stir goat cheese, oregano, and pepper until blended.
In medium bowl, stir tomatoes with salt, 1 teaspoon olive oil, and 1 teaspoon parsley.
Place bread slices on grill over medium heat and cook 3 to 5 minutes on each side, until lightly toasted.
Rub 1 side of each toast slice with cut side of garlic.
Brush with remaining olive oil.
Just before serving, spread goat cheese mixture on toast slices and top with tomato mixture.
Sprinkle with remaining parsley.