Shelly's Recipe

SUN-DRIED TOMATO-GOAT CHEESE BRUSCHETTA

Category: Bruschetta, Crostini and Canapes

Eight 1/4- to 3/4 inch slices rustic Italian or French baguette (day-old is fine)
Halved garlic cloves for rubbing
1 plum tomato, cut into 1/4 inch dice
2 tbsp finely chopped, oil-packed sun-dried tomatoes, drained
1 tsp extra-virgin olive oil
2 tbsp minced fresh basil
1/4 tsp freshly ground pepper, or to taste
Dash of salt, or to taste
3 tbsp fresh white goat cheese (chèvre)
3 tbsp freshly grated parmesan cheese

Position the oven broiler rack to 4 to 5 inch from the heating element; preheat the broiler. Arrange the bread slices in a single layer on a baking sheet. Lightly toast under the broiler, about 1 minute per side.

The bread should be golden brown and crisp on the outside, chewy and soft on the inside. Rub one side of each warm slice with cut garlic; the more you rub, the stronger the flavor.

Stir together the plum tomato, sun-dried tomatoes, olive oil, basil, pepper, and salt in a small bowl. Spread the bread slices with the goat cheese and top with the tomato mixture; sprinkle with Parmesan cheese.

Broil until the cheese is melted, about 1 1/2 minutes. Serve warm or at room temperature.

Advance preparation: The bread can be toasted early in the day. The tomato topping will keep for up to 1 day in a covered container in the refrigerator. Bring the topping to room temperature; assemble and broil the bruschetta just before serving.