BRUSCHETTA WITH GOAT CHEESE & TOMATOES

Ingredients

• 1 (14 oz) can La Fonte Datterini (Italian Baby Roma Tomatoes)
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small garlic clove, chopped
• Zest of ½ lemon
• 7 oz soft goat cheese
• A few sprigs fresh thyme
• Sea salt and freshly ground black pepper
• Good quality bread, sliced

Method

• Heat the EVOO in a pan over medium heat. Add the garlic and cook briefly.
• Add the La Fonte Datterini and gently break them up. Cook for 3–4 minutes until slightly softened but still fresh.
• Add lemon zest, season with salt and pepper, and remove from heat.
• Toast the bread until golden and crisp.
• Spoon the warm tomato mixture over the bread, then crumble goat cheese on top.
• Finish with fresh thyme and a drizzle of EVOO.

Serving Suggestions

Serve immediately while the bread is warm and the tomatoes are still slightly juicy.

This style of bruschetta keeps the Italian approach - good bread, simple toppings, and tomatoes at the center - with a slightly more modern combination of flavours.