Californian Bruschetta with Blue Cheese

Name: Californian Bruschetta with Blue Cheese
Yield: 4 servings
Ingredients: 3 large ripe tomatoes peeled; seeded and diced; 3 tbsp (45 mL) chopped fresh basil; 2 tbsp (30 mL) chopped fresh coriander; 2 garlic cloves finely chopped; 2 tbsp (30 mL) lime juice; 3 green onions chopped; 1/3 cup (80 mL) olive oil; Freshly ground pepper to taste; 1 French baguette cut into 16 slices; 4 oz (125 g) Canadian Borgonzola or Bleubry cheese cut into thin slices; at room temperature; Lettuce leaves

This is the Californian Bruschetta with Blue Cheese recipe.

Prep: 40 min
Cooking: 5 min

Yields 4 servings

Ingredients

3 large ripe tomatoes peeled, seeded and diced
3 tbsp (45 mL) chopped fresh basil
2 tbsp (30 mL) chopped fresh coriander
2 garlic cloves finely chopped
2 tbsp (30 mL) lime juice
3 green onions chopped
1/3 cup (80 mL) olive oil
Freshly ground pepper to taste
1 French baguette cut into 16 slices
4 oz (125 g) Canadian Borgonzola or Bleubry cheese cut into thin slices, at room temperature
Lettuce leaves

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Preparation

Preheat oven at 300 °F (150 °C).

In bowl, mix tomatoes, basil, coriander, garlic, lime juice, green onions and olive oil. Season generously with pepper. Let stand for 30 minutes.

Meanwhile, top bread slices with sliced Canadian Borgonzola or Bleubry cheese. Toast in oven for a few minutes until golden and crispy. Arrange lettuce leaves on 4 plates, top with bruschetta mixture and 4 slices of toast. Serve immediately.