Just in time for a holiday weekend of entertaining and picnics, Goat Cheese & Tomato Salsa Bruschetta. This is one of my go-to recipes for picnics. Yup, picnics — bruschetta on a blanket is unexpected and always a bit hit. Bring everything separately – the tomato salsa, the goat cheese and either pre-toasted bread slices or just a fresh french baguette — and then let your picnic patrons assemble. This combo of tomato, balsamic vinegar and goat cheese is one of my favorites. It’s this recipe from Capital Celebrations, A Collection of Recipes by the Junior League of Washington that inspired my BGT Sandwich.
Goat Cheese & Tomato Salsa Bruschetta Recipe
2 tomatoes, chopped and seeded
1 red pepper, chopped
1 yellow pepper, chopped
1 onion, chopped
2 Tablespoons chopped fresh basil
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 French baguette
8 ounces Goat cheese, room temperature
Mix tomatoes, red and yellow peppers, onion, basil, vinegar and oil in a mixing bowl. Marinate for several minutes. Slice baguette into 1/2-inch think rounds. Toast in a preheated 250 degree oven on a baking sheet until slightly brown. Spread with Goat Cheese and top with a spoonful of tomato salsa.
Goat Cheese & Tomato Salsa Bruschetta Tips
- Slice the French baguette on an angle so your slices will have the most surface area.
- Salsa can be made several hours ahead.
- Make sure you find and use a yellow pepper, they are sweeter than the green and it adds color and contrast to the salsa.