Years ago (think 2000) I found a recipe for bruschetta in Bon Appetite and loved it. My neighbor has begun to harvest his tomatoes recently and I decided to create an open faced version. It’s delicious and I’ve eaten it several times a week. This “recipe” is really nothing special, but I had to recommend it to you.
Open Faced Tomato Sandwich
- French bread – I use take and bake bread from Izzio that I get at the grocery story.
- Olive Oil
- Goat Cheese
- Tomatoes
I take the bread and bake it (if yours is already baked, skip this step.)
Slice the tomatoes and sprinkle with a little bit of salt. Let the tomatoes sit out for about 15 minutes. (the salt draws the excess water out)
Then I slice the bread lengthwise and drizzle the interior with olive oil. I put cut side down on a griddle to create a crunch. If you didn’t have a griddle, you could do the same steps, but then cook it on a cookie sheet in a 350 degree oven until its beginning to become golden.
Smear the bread with goat cheese.
Place the tomatoes on the top of the bread/goat cheese and grind some pepper on top. Drizzle with olive oil.
Bake for 5-6 minutes in a 350 degree oven to warm the cheese through.
Enjoy!
Options: You can also rub a garlic clove over the cut bread after the griddle, before the goat cheese.
You could also top with basil or mint.
