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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat broiler. | 2. Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn). | 3. Place the bread under the broiler and toast until light golden; remove. | 4. Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove. | 5. Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice). | 6. On top of that lay out some basil leaves to cover the top of the bread. | 7. Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie. | 8. On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off. | 9. If you like you can add a pinch of sea salt but I didn't. | 10. Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
goat cheese	4	ounces	crumbled	512.568	2.4608	34.6097	40.3591
italian bread french	12	slices		-	-	-	-
sun tomato	12		sun-dried	-	-	-	-
basil leaf	1	cup		-	-	-	-
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.