Southern Style Bruschetta with Pickled Veggies and Goat Cheese

1 rustic baguette, split in half

garlic butter as needed, about 4 T.

2 small cucumbers, thinly sliced

1 pint cherry tomatoes, cut in half

1 sweet yellow onion, thinly sliced

2-3 sprigs fresh mint, shredded

2-3 sprigs fresh basil, shredded

1/2 T. sugar

3-4 T. good quality red wine vinegar

1/4 cup good quality extra virgin olive oil

crushed red pepper or finely diced fresh chile (if you like a little heat)

3-4 oz. goat cheese, crumbled (or fresh mozzarella)

Garlic Butter:

1/4 stick butter

1 T. fresh garlic minced

1 T. dried parsley

1 tsp. dry granulated garlic

pinch of salt

Beat together until well combined.

To make the bruschetta, slice veggies and place in mixing bowl. Add vinegar, olive oil, salt, pepper, sugar and chilies if using. Let sit in fridge for 15-20 minutes.

Preheat broiler or grill. Slice bread into two long pieces, lengthwise. Brush with garlic butter and toast until golden brown.

To plate, place toasted bread on plate, top with pickled veggies and crumbled goat cheese. Drizzle with balsamic glaze, enjoy!

(Balsamic glaze may be made by cooking down some balsamic vinegar until thickened.)


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