Summer Tomato Bruschetta with Goat Cheese and Basil Recipe

Servings: 4

This is a light and delicious summer appetizer. It is fun to improvise on this dish using different herbs, cheeses, and vinegars.


  • 1 baguette, cut at an angle into 1/2" thick slices
  • 1 garlic clove
  • 2 cups diced tomatoes, preferably in mixed colors
  • 1 shallot, diced small
  • 2 Tbsp. good quality balsamic vinegar
  • 3 Tbsp. extra-virgin olive oil
  • 1/8 tsp. chili flakes
  • Salt and pepper
  • 10 large, fresh basil leaves, torn
  • 4 oz. goat cheese, crumbled


  1. Toast the bread in an oven or over a grill until golden brown.
  2. Rub with the toasted bread lightly with the garlic clove.
  3. In a bowl combine the tomatoes, shallots, vinegar, remaining olive oil, chili flakes, salt and pepper and taste for seasoning.
  4. Mound tomato mixture onto toasted bread and top with crumbled goat cheese and torn basil leaves.
  5. Allow bruschetta to sit for a few minutes before serving so that the bread soaks up some of the juices from the tomatoes.

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