1/1 Photo of Sun-Dried Tomato Bruschetta with Goat Cheese
Sue Lau's Note:
These are good. If you haven't tried goat cheese, you should, it's very creamy and delicious.
My Private Note
Units: US | Metric
- 1Preheat broiler.
- 2Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
- 3Place the bread under the broiler and toast until light golden; remove.
- 4Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
- 5Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
- 6On top of that lay out some basil leaves to cover the top of the bread.
- 7Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
- 8On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
- 9If you like you can add a pinch of sea salt but I didn't.
- 10Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.
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Nutritional Facts for Sun-Dried Tomato Bruschetta with Goat Cheese
Serving Size: 1 (420 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 94.7
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 2.1 g
- Cholesterol 7.4 mg
- Sodium 207.5 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 0.9 g
- Sugars 1.1 g
- Protein 4.1 g