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Bruschetta

with Goat Cheese

Yancy Kitchen Registry

Batch Size

12 servings

Ingredients

QtyUnitIngredientNotes

Instructions

  1. Make the garlic oil and cool it:
    • Heat olive oil in a small skillet over medium-low heat.
    • Add garlic and sauté until just starting to turn golden, about 1 minute — do not let it brown.
    • Pour into a large mixing bowl and let cool while you chop the tomatoes and basil.
  2. Prep the tomatoes:
    1. Set a large strainer or colander over a bowl.
    2. Core and dice the tomatoes.
    3. Add tomatoes to the strainer and toss with 3/4 tsp salt; let sit for at least 5 minutes.
    4. Pat the chopped tomatoes dry on a couple pieces of paper towel, then add them to the bowl with the cooled garlic oil.
  3. Slice the basil:
    • Stack basil leaves on a cutting board and roll them into a tube.
    • Using a sharp knife, thinly slice the basil into ribbons (chiffonade) and transfer to the bowl.
  4. Season and marinate:
    1. Add 1 tablespoon of the balsamic vinegar, red pepper flakes, and pepper to the bowl.
    2. Stir gently to combine.
    3. Set aside to marinate for 30 minutes in the fridge (can be stored up to 2 days).
  5. Toast the baguette:
    1. Preheat oven to 400°F with a rack in the center.
    2. Cut the baguette into 1/2-inch thick slices and place on a parchment-lined baking sheet.
    3. Brush the top side of each slice with olive oil.
    4. Bake at 400°F for 5 minutes, then broil for 1 to 2 minutes until the edges are golden brown — watch closely, they can burn quickly.
  6. Assemble and serve:
    • Spread goat cheese on each toasted slice.
    • Top with the bruschetta mixture.
    • Drizzle with balsamic glaze and serve.

Registrar's Notes:

The source card lists 2 Tbsp. balsamic vinegar in the ingredients ("more to taste") but the method only calls for 1 Tbsp. to be mixed into the tomatoes — that discrepancy is preserved as written; the extra Tbsp. is presumably for finishing to taste.

Only 1/4 cup of olive oil is itemized, but the method uses it twice (sautéing the garlic, then brushing the baguette slices) — a small additional amount for brushing has been added below as "as needed" since no separate quantity was given.

Goat cheese and balsamic glaze amounts were not specified in the source — listed as "to taste."