This week we check out Haley's (@o_4forksake) take on an old classic, which is sure to please both your vegetarian and non-vegetarian dinner guests alike. This baked bruschetta is delicious as a sharing appetizer or single serving main course. Haley's integration of our raw honey as a glaze for the baked tomatoes adds just a hint of sweetness that is complemented perfectly by the savoury pallet of the other ingredients in the dish. Give it a try and leave us a comment below telling us about your experience! Enjoy!
First up: you need these things for this recipe – so go to your fridge/pantry and grab:
Ciabatta or crusty bread, olive oil, Kinghaven Farms Premium Raw Honey, fresh garlic, whole container of cherry tomatoes, bunch or fresh basil, red onion, balsamic vinegar, goat cheese.
Preheat oven to 375 degrees F
Grease a glass dish or baking sheet with olive oil.
In a bowl, whisk together:
3 tbsp olive oil
1 tbsp raw honey
2 minced garlic cloves
A few shakes salt and pepper
For the bruschetta you need:
A small container cherry tomatoes
10-12 basil leaves, roughly chopped
1/3 red onion, diced
2 tsp balsamic vinegar
Ciabatta bread, sliced into whatever size you choose
½ roll goat’s cheese
Slice your cherry tomatoes in half and place in baking dish exposed side up.
Pour your honey mixture evenly on top and bake for 30 minutes.
Combine all other bruschetta ingredients in bowl.
When tomatoes done, add to mix and toss.
Increase oven to 400 degrees F.
Brush your slices of bread with a bit of olive oil, then put in oven for 3-4 minutes.
Remove, then top your ciabatta bread with mix, as well as crumbled goat’s cheese.
Bake 7-10 minutes or until goat’s cheese starts to brown with heat.
- I like to add a few extra drizzles of balsamic vinegar to mine when it comes out of the oven. Your call!
- Please use fresh basil not dried…big difference here.
- I use different coloured tomatoes as they look much nicer so don’t be afraid to cook with some colour!
- Don’t skimp on the goat’s cheese. Load it on! Your guests will thank you!
- Don’t throw away any extra topping if you have any...you can serve this over a grilled chicken breast or dump in an omelette the next day - yummy!
Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator. What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot.
Follow Haley today @o_4forksake