Bruschetta with grilled calamari, tomatoes, and goat cheese from The Hog Island Book of Fish & Seafo

Name: Bruschetta with grilled calamari, tomatoes, and goat cheese from The Hog Island Book of Fish & Seafo
Ingredients: 1 tablespoon mashed roasted garlic; 2 tablespoons chopped fresh chives; 3 tablespoons coarsely chopped fresh mint; 1 pound (455 g) firm, ripe plum tomatoes, halved and seeded; 1 small sweet red onion, halved and cut into ¼-inch (6-mm) slices; Small fresh mint leaves and fried capers, for garnish (optional); 1 Italian or French baguette, cut into ½-inch (12-mm) slices; 4 ounces (115 g) firm aged goat cheese, such as Cabécou or Tome, finely diced; Red wine vinegar; 3 tablespoons chopped fresh basil; 3 tablespoons fresh lemon juice; ⅓ cup (75 ml) extra-virgin olive oil, plus 3 tablespoons for brushing and drizzling; 1½ pounds (680 g) cleaned small calamari; Fine sea salt and freshly ground pepper

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This is a nice appetizer to serve as part of a summer grill menu. You can cook the calamari under a hot broiler if you don’t want to fire up the grill—but the smoky flavor that charcoal grilling...

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Ingredients

1 tablespoon mashed roasted garlic
2 tablespoons chopped fresh chives
3 tablespoons coarsely chopped fresh mint
1 pound (455 g) firm, ripe plum tomatoes, halved and seeded
1 small sweet red onion, halved and cut into ¼-inch (6-mm) slices
Small fresh mint leaves and fried capers, for garnish (optional)
1 Italian or French baguette, cut into ½-inch (12-mm) slices
4 ounces (115 g) firm aged goat cheese, such as Cabécou or Tome, finely diced
Red wine vinegar
3 tablespoons chopped fresh basil
3 tablespoons fresh lemon juice
⅓ cup (75 ml) extra-virgin olive oil, plus 3 tablespoons for brushing and drizzling
1½ pounds (680 g) cleaned small calamari
Fine sea salt and freshly ground pepper