Taking a second to season the goat cheese and rub toasted slices of bread with garlic results in an especially flavourful bruschetta.
About 1 cup goat cheese
Extra virgin olive oil
½ small onion
1 tomato or 3 Campari tomatoes
1 sweet banana pepper
Handful basil leaves
1 large clove garlic
Salt and freshly ground pepper, to taste
Preheat broiler to high.
Add goat cheese to a medium bowl and mash with fork until smooth and creamy. Drizzle in 1 to 2 tbsp. of olive oil and season with salt and pepper. Set aside.
Carefully slice the onion, tomato, pepper and basil into very thin slices. Set aside.
Slice baguette and brush each slice with olive oil. Toast under broiler until golden brown, turning once, about 1 to 2 minutes per side. While bread is still warm, rub with clove of garlic.
Spread a little of the goat cheese mixture onto each slice of toasted baguette. Garnish with the thin slices of onion, tomato, pepper and basil. Drizzle a little olive oil onto each bruschetta. Serve.
Yield: 12 servings.