Bruschetta with Goat Cheese

Prep Time: 10 min

For the bruschetta:

4 Plum tomatoes
5 fresh basil leaves
2 tbsp balsamic vinaigrette
1 tsp olive oil
1 tsp minced garlic
1/2 cup Mozzarella and Parmesan cheese blend finely shredded

Enjoy with:
1 baguette
Garlic & herb goat cheese

Directions:

1. Finely chop the tomatoes and basil, and mix together.

2. Add the balsamic vinaigrette, olive oil, minced garlic and Mozzarella & Parmesan cheese.

3. Mix well, and add salt if you would like a little for extra taste.

4. Slice the baguette to 1/2 inch size rounds and spread a light layer of the goat cheese onto the slices.

5. Add the bruschetta topping.

6. Serve and enjoy!

Note:

Although most recipes for bruschetta call for Roma tomatoes, Fresh Market was all out, so I decided to use Plum tomatoes instead, which are my favorite as far as tomatoes go. I love eating tomatoes whole and found that the skin on the plums does not interfere with the taste at all. But, if you prefer your bruschetta without tomato skins, parboil the tomatoes and once they cool off enough that they don't burn your fingertips, remove the skins and chop them up. :-)