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Toma’Chef bruschetta & goat cheese

Bruschetta with Toma’Chef & goat cheese

Ingredients

  • 1 punnet Toma’Chef
  • 1 baguette
  • 1 pot spreadable goat cheese
  • 1 red onion
  • 1 clove garlic
  • 1 tin anchovies
  • 1 punnet physalis

 

Type of dish

Aperitif

Method

  1. Blanch the tomatoes for 8 to 12 seconds and then plunge them into ice water.
  2. Heat the oven to 200°C.
  3. Slice the baguette lengthwise into thin uniform slices.
  4. Sprinkle the bread with olive oil and salt and then rub with the garlic clove.
  5. Peel the tomatoes.
  6. Put the sandwiches into the oven for 6 minutes until they are crispy and then allow to cool briefly.
  7. Spread the goat cheese on the sandwich and then garnish with the tomatoes (use different colours and shapes).
  8. Use one physalis per sandwich; cut it in half and arrange it on the sandwich.
  9. Cut the anchovies into long strips, the red onion into rings and arrange them on the sandwich.
  10. Finish with pepper, salt, olive oil and fresh herbs (coriander, dill, chives, shiso, etc.).