Shelly's Recipe

TOMATO-OLIVE BRUSCHETTA WITH GOAT CHEESE

Category: Cold

1 can (14.5 ounces) diced tomatoes or fire roasted diced tomatoes, drained
1/4 cup pitted Kalamata olives, quartered
1/4 cup roasted red bell peppers, coarsely chopped, drained
1 tbsp fresh basil leaves, chopped
1 tbsp extra-virgin olive oil
1/2 cup (4 ounces) soft goat cheese
24 slices (about 1/2 inch thick) baguette, toasted

In a medium bowl, mix tomatoes, olives, roasted peppers, basil and oil. Spread goat cheese onto toasted baguette slice. Top with tomato mixture. Serve immediately.