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Chevre Bruschetta Recipe

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This recipe for Chevre Bruschetta, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Erickson
Added: Saturday, February 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 8 oz. baguette, about 2 1/2 x 24"
5 T. extra virgin olive oil
2 lb. firm-ripe tomatoes
1 1/2 T. lemon juice
1 1/2 tsp. Dijon mustard
1/4 c. calamata olives, chopped and pitted
3 T. fresh basil, chopped (or 1 T. dried)
2 cloves garlic, peeled and minced
salt & pepper
6 oz. fresh chevre (goat cheese)

Directions:
Directions:
Slice baguette on a slight diagonal about 1/3 inch thick. Reserve ends for another use. Arrange slices on racks on two baking sheets. Brush tops lightly with 2 T. olive oil. Bake in a 425 oven until lightly browned, 5-8 minutes.
Meanwhile, rinse, stem and core tomatoes. Cut in half crosswise and squeeze out seeds; chop tomatoes. (If not serving immediately, put tomatoes in a colander or strainer to drain).
In a bowl, mix remaining 3 T. olive oil, lemon juice and mustard. Stir in tomatoes, olives, basil and garlic. Add salt and pepper to taste.
Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.

Number Of Servings:
Number Of Servings:
30
Personal Notes:
Personal Notes:
If you can't find vine-ripened tomatoes, use Roma or cherry tomatoes.

 

 

 

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