One of my favorite appetizers is using our heirloom tomatoes and basil from the garden and make a modified bruschetta with goat cheese. You will need a loaf of french bread or sour dough, some heirloom tomatoes, basil, and goat cheese. It’s a pretty easy recipe. You cut the bread into small slices and butter each side and bake at 400 for 4-5 on each side.
The picture above is of the tomatoes we used. Using home grown tomatoes in this recipe really makes this taste superb. We have used grocery store tomatoes (trader joes heirlooms) and they just don’t compare.
To the left is a green zebra diced up into small pieces. The basil leaves are to the right and still need to be minced. You will be blending the cream cheese with the basil and spreading it on the bread, so the finer the better.
Once the bread is done (done is as crunchy or soft as you want it), you can start spreading a layer of the goat cheese and basil mixture. Once you are done putting the spread on all the bread, spoon the diced tomatoes on top and eat when you finish. Here are two pictures that show what they should look like
