The BEST Bruschetta EVAH!
I had some leftover tomato/onion/cilantro mixture from the homemade salsa that I made, so I decided to through together some bruschetta.
I’ve made this for friends and family and they all LOVE it and always ask for the recipe. It’s hard to write a recipe when you don’t measure things!!
Goat Cheese Bruschetta (by ME!)
3 tomatoes, seeded and chopped
1 onion, chopped
1/2 of a bunch of cilantro, chopped
goat cheese
~3 Tbsp olive oil
salt and pepper to taste
your favorite crusty bread
Mix the chopped tomatoes, onion, cilantro in a bowl.
Add goat cheese to mixture – as much or little as you have/like.
Add olive oil and salt and pepper.
Slice bread and place on cookie sheet. Spoon bruschetta topping onto bread and bake for 8-10 minutes until heated thouroughly.
Serve and enjoy!
Nutritional Information: I’m not going to calculate the info now since I didn’t measure anything. Next time I make it, I’ll measure stuff and calculate the info.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow, I never knew this was so simple! Definitely beats the canned variety.
Wow, your growing season is way ahead of ours – no local tomatoes yet. That’s the best kind to have with your homemade mayo but, even tho they’re not in season yet, I think it’s time to make my first-batch-of-the-season mayo.
After all, there are so many other things it’s good with.