Name: Cherry tomato and goats cheese bruschetta
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: Cherry tomato & goat's cheese bruschetta; 320g (10oz) jar marinated goat's cheese 250g (8oz) truss cherry tomatoes 400g (12½oz) tomato medley mix 1 tablespoon fresh rosemary leaves 4 cloves garlic, bruised, halved 2 tablespoons extra virgin olive oil 2 tablespoons sticky fig balsamic vinegar 8 thick slices sourdough bread (600g); Rocket & walnut pesto; 50g (1½oz) baby rocket (arugula) leaves ½ cup firmly packed fresh basil leaves ½ cup (50g) walnuts 1 clove garlic, crushed ½ cup (125ml) reserved olive oil from goat's cheese 2 tablespoons lemon juice

Roasted tomatos, tangy goats cheese and a rocket and walnut pesto creates a fresh and flavourful bruschetta that’s the ideal starter.

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Ingredients

Cherry tomato & goat's cheese bruschetta

320g (10oz) jar marinated goat's cheese 250g (8oz) truss cherry tomatoes 400g (12½oz) tomato medley mix 1 tablespoon fresh rosemary leaves 4 cloves garlic, bruised, halved 2 tablespoons extra virgin olive oil 2 tablespoons sticky fig balsamic vinegar 8 thick slices sourdough bread (600g)

Rocket & walnut pesto

50g (1½oz) baby rocket (arugula) leaves ½ cup firmly packed fresh basil leaves ½ cup (50g) walnuts 1 clove garlic, crushed ½ cup (125ml) reserved olive oil from goat's cheese 2 tablespoons lemon juice

Method

1.Preheat oven to 180°C. Drain oil from goat’s cheese; reserve for pesto.

2.Make rocket and walnut pesto. Process all ingredients until smooth. If pesto is too thick, add 1 tablespoon water. Season to taste. (Makes 1 cup)

3.Snip truss tomatoes into eight portions. Place all tomatoes, rosemary and garlic on a medium oven tray. Drizzle with oil and vinegar; season well. Roast for 20 minutes. Cool for 5 minutes. Crush loose tomatoes lightly; reserve juices on tray.

4.Meanwhile, toast sourdough slices.

5.Spread goat’s cheese on toast; top with tomato mixture. Drizzle with juices from tray and the pesto.

If you have it, day old-bread is ideal for bruschetta. It will be revived by the gorgeous tomato juices and still retain its texture.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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