Sun-dried Tomato Bruschetta
1 long sourdough baguette sliced into 24, 1/2″ slices
2 tbsp olive oil
4 oz. sun-dried tomato goat cheese
12 oz. jar of oil packed sun-dried tomatoes, drained
1/2 cup chopped fresh oregano
1. Preheat the oven to 425 degrees Fahrenheit.
2. Place the bread slices on a parchment lined baking sheet, brush with olive oil on each side and transfer to the oven. Toast the slices on each side until lightly golden, about 6 minutes per side. Remove from the oven and allow to cool on the pan.
3.In a fine-mesh strainer, drain the oil from the tomatoes and spread onto a paper towel-lined plate. With a pad of folded paper towels, blot off as much of the oil as possible. Place the tomatoes on a cutting board and give them a rough chop.
4. Spread one tbsp of goat cheese on each bread slice, add a tbsp of chopped tomatoes and garish with oregano. Arrange on serving plate and enjoy!