Crispy Bruschetta with Goat Cheese, Tomatoes and Mint

4.6(45)

Goat cheese and mint make for a special springtime version of bruschetta. Serve these on a platter as an appetizer, or offer them alongside the [Radicchio Salad](/recipes/food/views/103216) .

by Betty Rosbottom·published 2004-08-20

Open original recipe

Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (7)

serves

12 1/2-inch-thick slices Italian or French bread (from about 3-inch-diameter loaf)
3 tablespoons olive oilolive-oil
1 large garlic clove, halvedgarlic
6 plum tomatoes, seeded, choppedtomato
1 teaspoon fresh lemon juicelemon-juice
4 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons chopped fresh mintmint

Instructions (3 steps)

01Preheat oven to 325°F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven. Rub cut sides of garlic over toasts.
02Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss tomatoes to combine. (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature.)
03Preheat oven to 350°F. Spread goat cheese over toasts; arrange on baking sheet. Mound tomatoes on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with mint.