- 1 french baguette
- 1 lb heirloom tomatoes in various colors
- 1 bunch fresh basil, chiffonade
- 8 oz fresh goat cheese
- 1 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- Pinch of coarse salt and fresh ground black pepper
- Preheat oven to 400˚F.
- Slice the baguette into 1/2 inch pieces. Brush each piece with a little of the olive oil and place on a baking sheet.
- Spread goat cheese onto each baguette slice, about a 1/4 inch layer on each one.
- Slice about half the tomatoes into 1/4 inch slices, and dice the rest into 1/4 inch chunks. Place 3 or 4 on top the goat cheese on each baguette slice.
- Place on a center rack in the oven and cook for about 7-9 minutes. Change the oven setting to a 500˚F broil and cook for 1 more minute. Keep an eye on it!
- Remove and let cool 2 minutes.
- While the bruschetta is in the oven, make the balsamic vinegar reduction: Pour vinegar into a small sauce pan and simmer over low-medium heat for about 10 minutes, stirring occasionally, until it has reduced to 1/4 cup and clings to the back of a spoon.
- Sprinkle a little salt and pepper to taste atop the bruschetta. Drizzle with the balsamic reduction and top with basil chiffonade. Serve warm.