Tomato-Goat Cheese Bruschetta Recipe

Name: Tomato-Goat Cheese Bruschetta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 24 servings
Ingredients: 2 logs (4 oz/250 g each) soft goat cheese, cut into 8 (1-inch/2.5 cm) slices; 1 can (14 oz/398 mL) diced tomatoes, drained; 1/4 cup (50 mL) coarsely chopped pitted kalamata olives; 1 tsp (5 mL) chopped fresh thyme leaves; 1/4 tsp (1 mL) crushed red pepper flakes; 1 tbsp (15 mL) olive oil; 24 slices (1/2 inch/1.25 cm thick) baguette, toasted

Ingredients

2 logs (4 oz/250 g each) soft goat cheese, cut into 8 (1-inch/2.5 cm) slices
1 can (14 oz/398 mL) diced tomatoes, drained
1/4 cup (50 mL) coarsely chopped pitted kalamata olives
1 tsp (5 mL) chopped fresh thyme leaves
1/4 tsp (1 mL) crushed red pepper flakes
1 tbsp (15 mL) olive oil
24 slices (1/2 inch/1.25 cm thick) baguette, toasted

	PREP TIME 5m	COOK TIME 20m	TOTAL TIME 25m
YIELD 24 servings

Instructions

Heat oven to 350ºF.
In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer.
Sprinkle tomatoes, olives, thyme leaves and pepper flakes over cheese.
Drizzle with olive oil.
Bake 15 to 20 minutes or until warm.
Serve with baguette slices.