Goat’s cheese bruschetta with salsa verde & tomato salsa

Tomato salsa
500g cherry tomatoes
1 red onion
5 tablespoons olive oil
Juice of half a lemon
1 clove of garlic
3 sprigs of thyme, leaves picked
2 teaspoons sugar
salt
black pepper

Halve the tomatoes and finely chop red onion. Mix together the olive oil, lemon juice and crushed garlic. Add the thyme, salt, sugar and pepper. Now add this mixture to the tomato and onion and stir gently. Leave to marinate in room temperature for about an hour before serving.

Bruschetta
4 slices of rustic white bread
4 slices of goat’s cheese
1 pot of basil
100ml pine nuts
olive oil

Brush the bread slices with olive oil and toast on a frying pan until crispy. Place the pine nuts on a dry pan and toast until golden. Cook the goat’s cheese slices under a grill for a few minutes until they are lightly toasted and warm.

Salsa verde
2 cloves of garlic, finely chopped
100ml flat leaf parsley
100ml basil
100ml mint
5 anchovy fillets
3 tablespoons capers
1 tablespoon Dijon mustard
2 tablespoons lemon juice
approx. 100ml olive oil

Place the garlic, herbs, anchovies, capers and mustard in a blender and mix until smooth. Now add the lemon juice. Stir in the olive oil until you have a smooth paste. 

To serve
Place the bread on a plate and top with a slice of goat’s cheese. Sprinkle with pine nuts and basil leaves. Finish off with a dollop of salsa verde and serve with the tomato salsa.

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