Say hello to the easiest (and tastiest!)
way to make use of an overabundance of cherry tomatoes found in your garden or at your local farmstand.
This best-ever bruschetta recipe rivals any restaurant.
Credit: Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Ginny Branch
Say hello to the easiest (and tastiest!)
way to make use of an overabundance of cherry tomatoesfound in your gardenor at your local farmstand.
Tangy goat cheese and crusty French bread come together in perfect harmony with our best-ever homemade bruschetta recipe.
Once they have cooled a bit, you could easily remove and discard the skins.
Or leave them onour personal preferenceand serve as is.
Roast; stirring once, until tomatoes are tender and skins blister, 25 to 30 minutes.
Meanwhile, place baguette slices in a shallow baking pan, and drizzle with 1/4 cup of the oil.
Bake at 350F until slightly browned, 8 to 10 minutes.
Carefully remove and discard blistered peels from cooled tomatoes, if desired.
Spread goat cheese on warm baguette slices, and place on a serving platter.
Top with tomatoes, drizzle with remaining 1/4 cup oil, and sprinkle with basil leaves.
