Betta' Bruschetta

I'd say bruschetta is a pretty good way to kick-start the weekend. This recipe includes creamy goat cheese and heirloom tomatoes, which I find to be so quirkily charming. And so begins my farewell to summer food.

Goat Cheese Bruschetta
Recipe courtesy of Curtis Stone

12 4-inch-long baguette slices (each about 1/3-inch-thick)
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
12 ounces ripe red heirloom tomatoes, coarsely diced
3 tablespoons finely chopped shallots
2 tablespoons balsamic vinegar (preferably aged)
2 tablespoons coarsely chopped fresh basil
1 garlic clove, finely chopped
6 ounces fresh goat cheese

Preheat the oven to 400°F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle 1 tablespoon of oil over the bread slices and season with salt and pepper. Toast in the oven until they are slightly golden, about 15 minutes. Remove from the oven and cool.

Toss the tomatoes, shallots, vinegar, basil, garlic, and remaining 2 tablespoons of oil in a medium bowl. Season to taste with salt and pepper. Spread the goat cheese over the toasted bread and top with tomato mixture. Drizzle the accumulated juices from the tomato mixture over the toasts and serve.