Wednesday, September 23, 2009


2 medium, ripe peeled tomatoes, finely chopped (about 2 cups)
1 clove garlic, minced plus
2 cloves garlic, unpeeled and cut in half
2 Tbl extra virgin olive oil
2 leaves fresh basil, chopped plus 12 whole leaves for garnish
1/2 teaspoon salt
Freshly ground black pepper
12 slices of a baguette, diagonally cut about 1/2 inch thick
6 ounces Coach Farm® goat cheese (3/4 cup)

Place the tomatoes, minced garlic, olive oil, basil, salt, and pepper in a small bowl. Gently mix together and set aside to marinate for at least 15 minutes. Toast the bread on both sides until light brown. While the toast is still warm rub the top of each piece of toast with the cut side of a garlic clove. Spread each slice of toast with 1 tablespoon of Coach Farm® goat cheese. Drain the chopped tomato mixture a little using a perforated spoon and top the goat cheese with it. Garnish each bruschetta with a basil and serve on a large platter.

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