- 6 plum tomatoes
- 4 cloves garlic, finely minced
- 2 shallots, finely minced
- 1/3 cup coarsely chopped fresh basil
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 teaspoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers, rinsed
- a few Kalamata olives, and and a few sun-dried olives, pitted and chopped
- 1 tablespoon grated Pecorino Romano cheese
- salt and pepper to taste
The garlic, baked in bread, gives off a subtle flavor
- 1 or two loaves roasted garlic bread cut into slices for serving (the bread can be stale and it can be cut into slices ahead of time. Just store it in a plastic bag until ready to use)
- goat cheese, enough to cover the bread slices you will be using
- Cut the tomatoes in half and remove the seeds. Rinse them under cold running water so that all the seeds are gone, and then dry them with paper towels. Once the tomatoes are dry, dice them up.
- Make a dressing by mixing the olive oil, lemon juice, oregano, balsamic vinegar, and salt and pepper.
- In a medium sized bowl mix all the other ingredients except the bread and cheese.
- Top with the dressing and stir to mix.
- Set aside for about 3-4 hours. Do not refrigerate.
- Preheat the oven to 350°F. Right before the bruschetta is to be served, place the bread slices in the oven and toast them half way through.
- While the bread is toasting slice the goat cheese. Take the bread out of the oven, top it with the goat cheese and then place it back in the oven so that it can finish toasting and the cheese can start to melt.
- Take the bread slices out of the oven and top them with the bruschetta.
- Arrange them on a platter and serve.