Okay, so I was playing around with food this last Sunday and came up with this. I highly doubt it’s original, but I enjoyed it immensely! My culinary wife, (i’m just the eater in the family) informed me this was called Bruschetta. I thought it was an ‘antipasti’ or appetizer, but to be fancy and highfalutin, we’ll call it Bruschetta!
I had purchased some bucherdonin goat cheese (which was marked down) and some fresh Parmesan cheese from Kroger. Now the only reason I purchased the goat cheese was because it was sample day!! I tried some of it and immediately said ‘how much.’ It was so good. It has a sharp, strong finish, but nothing so overwhelming or off putting. Bottom line it was delish, and I scooped up the manager’s special! Now before some of the culinary purists rail on me this is a FRENCH cheese. So when I go and make something Italian, I’m bound to probably get someone who say’s, ‘You can’t do that!!’ but something this good, just can’t be wrong!!
I wanted something simple for brunch. I grabbed some Italian bread and went back home. I sliced the bread, cut it into bite sized pieces, sliced a Roma tomato, pepper and Italian seasons, a little goat cheese, Parmesan and baked for about 10-12 minutes. Let’s just say I’ll be doing it again soon. Crispy little nuggets of pure culinary bliss. I added an additional bit of Parmesan and a cilantro leave. This would be a fantastic recipe for a party, just slice your bread and tomatoes ahead of time, and it literally would take you minutes to prep and push into the oven! Enjoy!
- 4-6oz of Goat Cheese (I used Bucherondin)
- 1-2oz of Parmesan grated
- 1-2 Roma tomatoes
- Fresh Cilantro
- Italian Seasons
- Ground Pepper
- Italian Bread
- Extra Virgin Olive Oil (evoo)
- Fairly simple to create, first slice your Italian bread into bite sized pieces
- Preheat your oven to 350 degrees
- Slice your tomatoes and place on a paper towl so they absorb the extra moisture and don't make the bruschetta soggy.
- Drizzle some EVOO onto the bread and add the pepper and italian seasons, just sprinkle, don't over do it.
- Now add the tomatoes to the bread, top with your choice of cheese, I choose bucherdonin and Parmesan
- Bake for 10-12 minutes or until the bread is crispy. You can see from the picture the bottoms are nice and crisp.
- Top with an additional amount of Parmesan and a cilantro leave