Ingredients

12 1/2-inch-thick slices Italian or French bread (from about 3-inch-diameter loaf)
3 T of Dry Creek Olive Co. Artisan Olive Oil
1 large garlic clove, halved
6 plum tomatoes, seeded, chopped
1 t fresh lemon juice
4 oz soft fresh goat cheese (such as Montrachet)
3 T chopped fresh mint

 

Directions

1. Preheat oven to 325°F.
2. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven.
3. Rub cut sides of garlic over toasts.
4. Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. 5. Toss tomatoes to combine. (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature.)
6. Preheat oven to 350°F.
7. Spread goat cheese over toasts; arrange on baking sheet.
8. Mound tomatoes on toasts, dividing equally.
9. Bake until heated through, about 8 minutes.
10. Transfer bruschetta to platter. Sprinkle with mint.

Serve with our Trattore Estate Wines: 2009 Zinandel.