Sunday, August 7, 2011

heirloom tomato, basil and goat cheese bruschetta

In light of my coming around to tomatoes, which I used to completely detest, I decided to pick up a box of adorable multicolored heirloom cherry tomatoes. I found this recipe for Heirloom Tomato, Basil and Goat Cheese Bruschetta and simply subbed the chopped up tomato for the cherry variety. I also added balsamic vinegar, and lots of it. But then again, I love balsamic, so it's up to you. One more tip?  Rub the freshly toasted bread with a raw garlic clove; this is actually my favorite part and vital to the dish (in my garlic-obsessed opinion).

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