Simple & Affordable Meal : Goat Cheese & Heirloom Tomato Bruschetta (via mascarah) ::
6 heirloom tomatoes, seeded, chopped
5 ounces of fresh soft goat cheese
Salt & Fresh Ground Black Pepper to taste
4 tbsp. fruity extra-virgin olive oil
1⁄2 tsp. fresh lemon juice
1 large garlic clove, halved
15–20 thin slices (cut to 1/2 inch thick) baguette
1 bunch of fresh arugula (optional, garnish)
Preheat 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 toast from oven. Rub cut sides of garlic over toasts.
Combine seeded heirloom 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.)
Preheat 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, basil or oregano if desired.
Note: with these simple ingredients I’m able to make several different variations that can last me several meals (tomato/grilled cheese/dash of olive oil or balsalmic sandwich and tomatoes stuffed with goat cheese w/toasted bread are my two favorites)