This bruschetta recipe is super flavorful and quick to make. It would be great as horderves for a New Years Eve party. Another thing I like about bruschetta is it’s really good served at room temperature, so you can make them well ahead of time and not feel stressed trying to keep them warm.
Take any small loaf of bread and slice it. I made some of the super easy homemade bread the other day and made sure to make one loaf slender so I could use it for this. I thought ahead, that doesn’t happen very often so I thought I’d tell you about it. You want each bruschetta to be about two or three bites.
Slice it thin enough so they will get really crisp when you cook them.
Get some goat’s milk cheese ( Chevre ) and spread a layer on each piece of bread. The chevre is tart and creamy. It works perfectly here, don’t even dream of substituting with mozzarella or any delicate tasting cheese………..the bruschetta needs the punch of the chevre.
Drizzle each piece with olive oil. Don’t skimp with the oil, it’s what makes it crisp and taste so good.
Dust each piece with Kosher salt
Slice several grape tomatoes and place them on the bread
Then add a good dusting of oregano on top of the tomatoes.
Then one last drizzle of olive oil on top.
Now they’re ready for the oven. Run them in a preheated oven for about 10 minutes at 425′. Keep a good eye on them, you want the bread really brown and crisp.
They are so tasty and as you can see, easy to make.
the wanna be country girl – Caroline
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