Ode-to-Chèvre Bruschetta

Ode-to-Chèvre Bruschetta
Photo by James Carrier

Ingredients

  • 1 ½ teaspoons Dijon mustard
  • Salt and pepper
  • 6 ounces fresh chèvre (goat cheese)
  • 1 ½ teaspoons Dijon mustard
  • ¼ cup chopped pitted calamata olives
  • Salt and pepper
  • 2 cloves garlic, peeled and minced
  • + 12 more ingredients
    • 3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil
    • 2 cloves garlic, peeled and minced
    • 5 tablespoons extra-virgin olive oil
    • 2 pounds firm-ripe tomatoes (see notes)
    • 2 pounds firm-ripe tomatoes (see notes)
    • ¼ cup chopped pitted calamata olives
    • 5 tablespoons extra-virgin olive oil
    • 1 ½ tablespoons lemon juice
    • 3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil
    • 1 baguette (8 oz.; about 2 1/2 in. wide and 24 in. long)
    • 6 ounces fresh chèvre (goat cheese)
    • 1 ½ tablespoons lemon juice

1. Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Brush tops lightly with 2 tablespoons olive oil. Bake in a 425° regular or convection oven until lightly browned, 5 to 8 minutes. 2. Meanwhi...

View full recipe at My Recipes

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