Goat Cheese and Olive Bruschetta
1 pint grape tomatoes, halved
1 jar kalamata olives, pitted
½ cup fresh basil
1 cup goat cheese, crumbled
1 loaf crusty Italian bread
Slice bread thinly and layer on a cookie sheet lined with Reynold's parchment paper. Brush both sides lightly with oil and toast in a 350 degree oven until lightly browned (about 5 minutes). In a large bowl, combine tomatoes and olives, crushing together with a fork or your hands.
Season with salt and pepper.
Tear in basil, add goat cheese, and finish
with a little vinegar and oil.
Toss to combine and spoon over toast.
* Extra topping goes great over pasta!
Pairs Well With
This began as a last minute appetizer made on the fly when we realized we were supposed to bring a dish to a party. It has ended up being the most requested appetizer I've made, and everyone always asks for the recipe. It is so easy, it feels a little ridiculous to take credit at a party.