Ode-to-Chèvre Bruschetta
James Carrier
Notes: The day starts with a light lunch in the form of these bruschetta. In Ojai, California, vine-ripened tomatoes are available even in November. If you have trouble finding them, look for Roma or cherry tomatoes; they tend to be better quality than other types during cool-weather months.
How to Make It
Step 1
1
Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Brush tops lightly with 2 tablespoons olive oil. Bake in a 425° regular or convection oven until lightly browned, 5 to 8 minutes.
Step 2
2
Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and discard seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or colander to drain.)
Step 3
3
In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.
Step 4
4
Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.
Step 5
5
Nutritional analysis per piece.
Ingredients
1 baguette (8 oz.; about 2 1/2 in. wide and 24 in. long)
5 tablespoons extra-virgin olive oil
2 pounds firm-ripe tomatoes (see notes)
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup chopped pitted calamata olives
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil
2 cloves garlic, peeled and minced
Salt and pepper
6 ounces fresh chèvre (goat cheese)
Directions
Step 1
1
Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Brush tops lightly with 2 tablespoons olive oil. Bake in a 425° regular or convection oven until lightly browned, 5 to 8 minutes.
Step 2
2
Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and discard seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or colander to drain.)
Step 3
3
In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.
Step 4
4
Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.
Step 5
5
Nutritional analysis per piece.
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