Bruschetta on a Crostini

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Bruschetta on a Crostini

This Bruschetta is a great go to for a Tapas style dinner-- or what my family likes to call "A-little-bit-of-everything". It's also an impressive party hors d'oeuvre. On a Side Note: CK likes these with a thin slice of extra spicy salami placed under the tomato mixture-- it's quite tasty! 

• 7 roma tomatos
• 1 head of garlic
• 2 tablespoons fresh basil
• 1/4 cup balsamic vinegar
• 4 tablespoons olive oil
• Salt & Pepper (1/4 tsp ea.)
• 1 baguette
• 1/2 cup (1 stick) butter
• 1/2 cup unripened goat cheese

Directions:

1. Preheat the oven to 375 degrees F. 
2. Slice baguette into 1-2 inch slices. Butter both sides and lay on baking sheet.
3. Bake for approximately 10 minutes, then flip and bake for an additional 5 (Please note: Since my oven was made sometime during WWII, cooking times may differ. Be diligent about checking the bottom of the Crostini, and when its golden brown, flip.
4. In the meantime, cut roma tomatoes in half and remove pulp and core. Chop into 1/2" pieces and place in large bowl.
5. Mince garlic and chop basil and add to bowl with tomatoes.
6. Drizzle balsamic vinegar and olive oil into bowl and add freshly ground black pepper and salt
7. Mix well, spread goat cheese on crostini and top with tomato mixture- voila!