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Sunday, November 1, 2015

Californian Bruschetta with Blue Cheese

 
     Course Hors D'oeuvres & Appetizers
Prep. Time 40 mins
Cooking Time 5 mins
Yields 4 servings

3 large ripe tomatoes, peeled, seeded and diced
3 tbsp (45 ml) chopped fresh basil
2 tbsp (30 ml) chopped fresh coriander
2 garlic cloves, finely chopped
2 tbsp (30 ml) lime juice
3 green onions,, chopped
1/3 cup (75 ml) olive oil
Freshly ground pepper
1 French baguette, cut into 16 slices
4 oz (112 g) Canadian Borgonzola or
Bleubry cheese, cut into thin slices, at room temperature
Lettuce leaves

InstructionsPreheat oven at 300 °F (150 °C).

In bowl, mix tomatoes, basil, coriander, garlic, lime juice, green onions and olive oil. Season generously with pepper. Let stand for 30 minutes.

Meanwhile, top bread slices with sliced Canadian Borgonzola or Bleubry cheese. Toast in oven for a few minutes until golden and crispy. Arrange lettuce leaves on 4 plates, top with bruschetta mixture and 4 slices of toast. Serve immediately.

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