Gourmet Goat and Her Gourmet Gals Make a Goat Cheese Dinner: Part 2

Goat Cheese Dinner: Part 2

Last week we introduced Gourmet Goat’s Goat Cheese Party with the first recipe for Layered Pesto, Chevre and Tomato Torte with Pine Nuts from the “Goat Cheese” cookbook by Maggie Foard. This week, we’re sharing the second item on the menu Bruschetta with Olive Oil and Herbs.

The warm Bruschetta with Olive Oil and Herbs is the perfect compliment to the torte. Gourmet Goat and the gourmet gals thought these two recipes together were absolutely, and positively amazing!

Bruschetta with Olive Oil and Herbs

Ingredients:

• 2-3 Cloves Garlic
• 1/3 Cup Olive Oil
• 1 French Baguette, Sliced
• 2-3 Tablespoons Fresh Finely Minced Oregano and Rosemary

Directions:

1. Preheat oven to 400 degrees F.
2. Slice the garlic and combine with oil in a glass measuring cup or microwave safe bowl.
3. Heat in the microwave for a minute, this will flavor the oil.
4. Brush the baguette slices lightly with the oil.
5. Place the slices of baguette oil side up on a baking sheet or in a baking dish.
6. Leave the bread in the oven until browned to your liking, Gourmet Goat cooked the baguette slices for about 10 minutes.
7. Sprinkle the baguette slices with the fresh oregano and rosemary.
8. Serve warm with Layered Pesto, Chevre and Tomato Torte with Pine Nuts.

You can find this recipe and many other delicious goat cheese recipes in the “Goat Cheese” cookbook by Maggie Foard. Click here to see the cookbook.

Book Information: “Goat Cheese” by Maggie Foard, page 60. Publisher: Gibbs Smith.

Photo Credit: Taylor Harkins