Spicy Tomato Bruschetta
1 baguette 2 small jalapeño peppers,
6 tablespoons extra-virgin seeded and minced
olive oil, divided 1/2 cup chopped fresh basil
12 Windset Farms tomatoes-on- Generous pinches of salt and
the-vine, 6 red and 6 yellow, freshly ground black pepper
seeded and finely diced 6 ounces soft, mild goat cheese
4 garlic cloves, finely minced
1. Preheat oven to 325°F. Cut baguette diagonally into 24 slices; arrange on a
baking sheet. Brush both sides of bread slices with 2 tablespoons of the olive
oil. Bake until toasted and golden, about 6 minutes per side.
2. Combine 4 tablespoons olive oil, tomatoes, garlic, jalapeños, basil, and salt
and pepper to taste in a medium bowl.
3. Spread goat cheese over toast; arrange in a single layer on a baking sheet.
Mound tomato mixture on toast. Bake on the center oven rack until heated
through, 5-8 minutes. Transfer bruschetta to a platter and serve immediately.
Makes 12 servings.
Tip: Toast and tomatoes can be prepared 1 hour ahead. Cover and store
separately at room temperature.
Brands may vary by region; substitute a similar product.