Tomato & Sheep's Milk Cheese Bruschetta
Brooke Duch
ingredients
- 2 tomatoes, cored, seeded and diced
- 10 fresh basil leaves, finely shredded
- 4 large garlic cloves, 1 halved, the other 3 sliced paper thin
- 8 -1" slices of crusty peasant bread
- 2 Tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1/3 lb. cacio di roma or other semi-soft sheep’s milk cheese
directions
- 1
In a medium bowl, combine tomatoes, basil, black pepper and thin-sliced garlic. Set aside.
- 2
Rub one side of each slice of bread with remaining garlic halves, then brush with olive oil. Season the tomato mixture with salt, and spoon onto slices of bread, topping with shaved cacio.
Source: M. Batali
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