Roasted Tomato and Goats Cheese Bruschetta » Dish Magazine
For maximum effect serve this beautiful bruschetta whole, then simply cut to order.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Spoon
- Pastry brush
- Chef's knife
- Grill
- Garlic press
- Long board
- Serving platter
- Freezer
- Basil leaves
Ingredients
- 7 large vine tomatoes, stem on
- 4 tablespoons olive oil
- 1 tablespoon thyme leaves
- 2 cloves garlic, crushed
- 150 grams soft goat’s cheese or feta cheese To serve
- 1 long sourdough or baguette
- olive oil
- 1 clove garlic
- 4 tablespoons olive tapenade or other favourite paste such as artichoke or eggplant
- 14 large basil leaves
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