This bruschetta recipe is inspired by one of my favorite restaurants in Gainesville, Fl. Attached to the long time pizza joint, Bistro 1245 was a favorite of my little, Brianne, and I. I could always count on her when I wanted to grab a bite to eat from there. I think it is one of the places that really solidified my love for good food. In a town with chain restaurants out the wazoo, they were unique. I remember loving the grilled cheese and to this day it is probably one of my favorite grilled cheeses. But no trip to Bistro was complete without their Bruschetta. The goat cheese gives it that little something extra.
This bruschetta makes a great dinner served along with a simple tossed salad. Any leftover toppings? Toss them with some lettuce and you have an instant salad.
- 1 loaf french bread
- 4 oz goat cheese
- 1 can chickpeas, drained and rinsed
- 1 pint grape tomatoes, quartered
- ¼ cup packed fresh basil, chopped
- 2 tablespoons olive oil
- salt and pepper
- balsamic vinegar
- Slice french bread into thin slices. Preheat oven to 350 degrees, spread out the slices and toast 5-7 minutes. Watch carefully to keep from burning.
- Remove from oven and let cool.
- In a bowl combine chickpeas, tomatoes, basil, 2 tablespoons of olive oil and a pinch of salt and pepper.
- Spread a small amount of goat cheese on each crostini, top with chickpea mixture and drizzle with balsamic vinegar.