2 medium, ripe peeled tomatoes, finely chopped
1 clove garlic, minced
2 cloves garlic, unpeeled and cut in half
2 tbsp. extra virgin olive oil
2 leaves fresh basil, chopped
12 whole leaves for garnish
1/2 tsp. salt
Freshly ground black pepper
12 slices of a baguette, diagonally cut about 1/2" thick
4 oz. Coach Farm® Aged Green Peppercorn Goat Cheese
1 clove garlic, minced
2 cloves garlic, unpeeled and cut in half
2 tbsp. extra virgin olive oil
2 leaves fresh basil, chopped
12 whole leaves for garnish
1/2 tsp. salt
Freshly ground black pepper
12 slices of a baguette, diagonally cut about 1/2" thick
4 oz. Coach Farm® Aged Green Peppercorn Goat Cheese
Place the tomatoes, minced garlic, olive oil, basil, salt, and pepper in a small bowl. Gently mix together and set aside to marinate for at least 15 minutes. Toast the bread on both sides until light brown. While the toast is still warm rub the top of each piece of toast with the cut side of a garlic clove. Spread each slice of toast with 1 tablespoon of Coach Farm® Aged Green Peppercorn Goat Cheese. Drain the chopped tomato mixture a little using a perforated spoon and top the goat cheese with it. Garnish each bruschetta with a basil and serve on a large platter.
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