I was on skype with my friend Bryan the other day when he leaves me for a minute and returns with a giant plate of bruschetta. My mouth started watering and I couldn’t stop thinking of all the quality time we spent together in Canada where we would share food like this. Since he always made the bruschetta and I always had the pleasure of enjoying it, I never exactly knew what was in it. And so as I watched him devour this mouth-watering plate of bruschetta, I decided to take action and get the freaking recipe so I could make it myself! And this, my friends, is what I will be sharing with you today, but I tweaked it a little…

These are the ingredients you will need:

Shallots, garlic, tomatoes, a French baguette, dried oregano and goat cheese.

You will also need olive oil and salt.

P.s. And interesting fact about oregano: This is the only herb where the dried version is more potent than the fresh version…

Back to the recipe.

Mince those shallots as small as you can possibly mince them…

Repeat with the garlic…

Now wash five tomatoes..

Cut them in half and remove the top portion of the core…

To remove that top portion of the core (because the rest of the tomato is very okay to eat) I took my knife and made two small criss-crossing incisions at the top so the core would remove in a perfect triangle.

Now dice those tomatoes as small as you can possible dice them…but don’t use a food processor!!! They will become too juicy if you do so…A very sharp knife will suffice. Thank you to Max for buying me my first, very own, real, sharp knife!

Then I add the tomatoes, garlic and shallots to a bowl along with a heaping teaspoon of the oregano…

Another teaspoon of the salt…

And around 2-3 tablespoons of the olive oil…

And toss it about…You will definitely want to taste it at this point. Does it need more salt? More oregano? Perhaps it needs more oil? Mine was perfect…So perfect I almost cried when I tasted it because all of those joyous memories of my life in Canada came flooding back. But then I remembered I am living in France and this experience tops all…then I laughed.

Anyways…

Cut the baguette into large diagonal slices…

…And arrange them on a baking sheet lined with parchment paper…

Now spoon as much tomato mixture as you possibly can onto each slice of bread. I got really creative in this process and had to get my hands involved and physically squished the tomatoes in the bread so that I could put more on and they would stay.

What’s your technique?

Now top each sucker with a few chunks of creamy delicious goat’s cheese. Most bruschetta is made with feta cheese and by all means, if you hate goat’s cheese please use feta (but note that cheese is always an essential!!).

The original recipe called for feta but when I was grocery shopping I made my way to the cheese aisle and couldn’t immediately find feta. And so I searched up and down every name of cheese, and then people started staring at me weirdly and I got all self-conscious so I just grabbed the goat cheese and ran before I melted from their stares. True story.

Don’t they look so pretty?

Bake them for 10 minutes at 400 degrees F and then I took the extra step and arranged them on a plate but if need be, skip this step and dig in before you go mad with craving fever…

Yum…

Even yummier…

Enjoy!!

Sincerely, Yummy Laura

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