Small Plates

By Leah Riley | July 20, 2011

French baguettes are a perfect complement to just about anything, even as a snack or as the base of an appetizer. Often times, I buy too much and end up with stale leftovers. That’s when I crack out my easy 5-minute appetizer handbook and make some scrumptious bruschetta, a great Italian dish that can be made with this French ingredient.

Bruschetta has been around since the 15th century in central Italy. It’s a go-to appetizer in Italian cuisine since it has a multitude of varieties and does not take a lot of time to prepare. So if you’re looking for a quick appetizer to serve at a dinner party or even when you just have a few friends over, this is a great dish to make. If you need some finger food to bring to an outdoor picnic, just pre-slice and broil the bread and make the tomato-goat cheese mixture, pack them up separately and add a dollop of the mix on the bread once you get settled on your picnic blanket. Whomever you serve this to will be pleased; just be sure to make enough for everyone to have seconds because they will go quick!

Makes 8-10 pieces

  • 1 French baguette, cut into 1-inch thick slices (about 8-10 pieces)
  • 8 oz creamy goat cheese
  • 4 Roma tomatoes, diced (for added color use different colored tomatoes)
  • 1/4 cup fresh basil, chopped
  • 4 cloves garlic, diced
  • 3 tbsp extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Directions

1. Dice and chop the tomatoes and basil, respectively, and mix together in a bowl. Add in the creamy goat cheese, ensuring that it gets all mixed together but remains chunky. Add sea salt and pepper to taste.

2. Slice the baguette into your 8-10 pieces (about 1-inch thick).

3. Lightly drizzle the olive oil onto the baguette pieces. Broil in the oven for 3 minutes or until lightly brown.

4. Add diced garlic onto the top of the baguette pieces and broil again for another 2 minutes.

5. Take the pieces out of the oven and top off with a tablespoon of the goat cheese and tomato mix.

Either serve hot or put into the fridge to serve cool.

More about: , , , ,

You Might Also Like:

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger