Ode-to-Chèvre Bruschetta Recipe

Notes: The day starts with a light lunch in the form of these bruschetta. In Ojai, California, vine-ripened tomatoes are available even in November. If you have trouble finding them, look for Roma or cherry tomatoes; they tend to be better quality than other types during cool-weather months.

1 baguette (8 oz.; about 2 1/2 in. wide and 24 in. long)

5 tablespoons extra-virgin olive oil

2 pounds firm-ripe tomatoes (see notes)

1 1/2 tablespoons lemon juice

1 1/2 teaspoons Dijon mustard

1/4 cup chopped pitted calamata olives

3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil

2 cloves garlic, peeled and minced

Salt and pepper

6 ounces fresh chèvre (goat cheese)

Step 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.

Step 2

Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and discard seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or colander to drain.)

Step 3

In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.

Step 4

Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.

Step 5

Nutritional analysis per piece.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories71

% Daily Value *
Total Fat 4.6g6%

Saturated Fat 1.6g8%
Cholesterol 4.5mg2%
Sodium 104mg5%
Total Carbohydrate 5.7g3%

Dietary Fiber 0.6g3%
Protein 2.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Ode-to-Chèvre Bruschetta