Tomato, Goats Cheese & Basil Bruschetta

The simplest lunches are often the best and today we’re enjoying a simple bruschetta with a little touch of luxury! A soft, silky marinated goat’s cheese.
We have used:

  • Sweet juicy sugar plum tomatoes on the vine, halved
  • A luxe zingy Italian balsamic vinegar
  • Fresh crisp spring onions, sliced on the angle for length
  • Rich creamy marinated goats cheese from Meredith Dairy, crush each cube slightly
  • All served on thick cut grilled sourdough slices
  • Noisette Bakery sourdough, thick cut slices

Preheat a grill pan over medium heat.

Rub the bread with garlic and grill until grill marks appear, flip and grill on the other side.

Place bread slices on a serving plate add the cheese. Pile the tomatoes on top followed by the tomatoes, spring onion and spring onions. Garnish with a few basil leaves.

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