Cherry Tomato & Goat Cheese Bruschetta

Author: Sarah Bates | The Chef Next Door

Serves 4


6 slicesĀ Zingerman's Bakehouse Parmesan Pepper Bread

Extra virgin olive oil

1 garlic clove, peeled and cut in half

Goat Cheese

Cherry Tomatoes, halved or quartered, depending on their size

Fresh torn basil leaves

Salt and pepper

Preheat the oven to 400 degrees. Cut the slices of bread in half, so you are left with 12 pieces. Drizzle a bit of olive oil over each piece of bread and bake for 10 minutes, until the bread is nice and golden brown. While still warm, rub the bread all over with the cut side of the garlic. Spread a dollop of goat cheese on each piece, followed by a few of the cherry tomatoes. Top the bruschetta off with the fresh basil and a pinch of salt and pepper. Arrange on a platter and serve.