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Bruschetta with Goat Cheese & Spring Salsa PDF Print E-mail

By Chris Ellis
June 2014

Below is a recipe taken from the Brattleboro Food Co-op Cookbook submitted by the Vermont Butter and Cheese Company.

I often have lots of cilantro in my garden so am always looking for ways to use it and this is an easy and delicious way to include early spring produce. If you are not a cilantro lover—and I know there are many out there—try minced chives and parsley instead.

3 fresh tomatoes, seeded and chopped
1 cup cilantro, washed and chopped *
3 garlic cloves, minced
1 sweet onion, chopped
1 Tbsp. red wine vinegar
1 large loaf French bread or your favorite bread
½ cup olive oil or less
8 ounces goat cheese, crumbled
* You can substitute a mixture a chives and parsley for the cilantro.

To make the salsa, mix the tomatoes, cilantro, garlic, sweet onion, and vinegar. This can be prepared in advance and stored in the refrigerator for up to 3 days. Brush each piece of bread with olive oil. Place on a hot grill or in a toaster oven and brown lightly. Turn each piece and brown the other side. When the toasts are ready, spread salsa over them using a fork so that excess liquid can drain off from the pulp. Sprinkle generously with crumbled goat cheese.

SERVES 4-6