I use basil instead of mint in this recipe—it grows right outside my kitchen window and therefore much better to use than buying a sprig of mint. But lots of people have raved about the mint, so you can't lose no matter what herb you decide to use. Also for ease, I use canned diced tomatoes, (no salt added), instead of seeding and chopping plum tomatoes, an add a little oregano to the tomato-lemon mix. After they come out of the oven, people can't seem to stop eating them, me included! :wink:
Crispy Bruschetta with Goat Cheese, Tomatoes and Mint
Goat cheese and mint make for a special springtime version of bruschetta.
12 1/2-inch-thick slices Italian or French bread (from about 3-inch-diameter loaf)
3 tablespoons olive oil
1 large garlic clove, halved
6 plum tomatoes, seeded, chopped
1 teaspoon fresh lemon juice
4 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons chopped fresh mint
Preheat oven to 325°F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven. Rub cut sides of garlic over toasts.
Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss tomatoes to combine. (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature.)
Preheat oven to 350°F. Spread goat cheese over toasts; arrange on baking sheet. Mound tomatoes on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with mint.
Makes 6 servings.