Citrus Bruschetta

  • 1 sourdough baguette
  • 2 T. olive oil
  • 1 ½ c. chopped ripe tomatoes
  • 1 ½ c. navel oranges, chopped, rind and pith removed
  • 1 tsp. basil
  • ½ tsp. oregano
  • ¼ tsp. course salt
  • 1 T. olive oil
  • 4 oz. plain goat cheese, at room temperature
  • 2 tsp. high quality balsamic vinegar

Slice the baguette into slices about ¾-inch thick. Brush both sides of the bread slices with olive oil Toast the bread slices in a large frying pan over medium-low heat until golden brown on both sides.

Add the tomatoes and oranges to a small bowl; mix. Add the basil, oregano, salt, and olive oil; toss well to coat evenly.

Spread a thin layer of the goat cheese on each piece of toasted bread. Top with a generous helping of the tomato-orange mixture and drizzle lightly with the balsamic vinegar.

Serve immediately.

  • Yields: About a dozen pieces (half batch is pictured)
  • Preparation Time: 15 minutes
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