Roasted tomato and goat cheese bruschetta

Ingredients

8 small vine-ripened tomatoes (lightly roasted)

2 tsps fresh basil (torn)

1 tbs extra-virgin olive oil

1 tsp balsamic vinegar

Pinch of salt

Pinch of cracked pepper

1/4 cup soft goat cheese (like a Meredith Feta)

8 slices baguette (diagonally cut French bread, toasted on griddle)

Method

Preheat griddle pan until hot. 

Place bread on griddle, and toast on both sides.  Remove, and set aside

Cut tomatoes in half and place on an oven tray. Roast for 15 minutes on 160 degrees. Take out & allow to cool.

Spread a generous amount of goat’s feta onto the bread slices and top with torn basil, and 2 x halves of roasted tomato.

Drizzle with EVOO & balsamic, salt & pepper

Serve immediately.

Healthier choices

If you prefer, you can exchange goat’s feta for low-fat ricotta cheese.

Healthy METV , reproduced with permission.