Full disclosure: I hate raw tomatoes. I know. I know. What planet did I come from? And what business do I have making bruschetta? Well the tomatoes this summer are so good, that even I can eat them. So if you’re a tomato lover, then you’ll go crazy for this bruschetta. Super quick and easy for a party, or just a snack at home.
The recipe makes about 6.
What you’ll need:
- 1 medium heirloom tomato (if you’re making multiple servings get several different colors to make it really pop!)
- 1 cob of corn
- 1 avocado
- about 3 leaves of fresh basil
- 1 clove of garlic
- 1 teaspoon olive oil (or more if you prefer)
- 5oz package goat cheese
- 1/2 a lime (enough for a good squeeze)
Chop up the tomato and avocado. Mince the garlic. Chop up basil.
If you have a grill…. wrap up the cob in some foil. Heat over the grill, turning occasionally until there’s a slight char. If you don’t have a grill, the open flame on your stove will work… just grab the cob with some tongs. If you have an electric stove, you can put it straight on the burner… i find it doesn’t work as well… but it’ll get the job done.
Put a little olive oil in a pan and heat. Throw the garlic and cook until slightly brown (this should be super quick).
In a bowl add all of the ingredients except for the cheese and bread. Add the salt, pepper and lime to taste. I find just one good squeeze of a lime will get the job done. Mix well.
Slice the baguette into 1/2 inch thick slices.it’s up to you whether or not you want to toast the bread. if it’s really soft I’d suggest it… if the bread is a little harder you can skip that step. I’m always a fan of toasted bread.
Spread some of the goat cheese on each piece of bread & top with the tomato mixture. Yum! Enjoy a great summer snack!