Goat's cheese and tomato salad croutons
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
These baby bruschettas are so versatile – make them for a speedy afternoon snack, a delicious lunch or for pre-dinner nibbles
Ingredients
Tomato(es)
1 medium, vine-ripened, deseeded, finely chopped
Red onion
¼ small, finely chopped
Olive oil
1 tbs
Balsamic vinegar
2 tsp
White sourdough bread
4 slice(s), (45g each)
Oil spray
1 x 3 second spray(s)
Garlic
1 clove(s), halved
Soft goat's cheese
40 g
Fresh basil
1 tbs, baby
Instructions
1
Combine tomato, onion, oil and vinegar in a small bowl. Cover and set aside for 30 minutes.
2
Using a 7cm round cutter, cut 1 round from each slice of bread. Preheat a barbecue or chargrill over medium-high heat. Lightly spray bread rounds with oil and cook for 1 minute each side or until golden. Rub each crouton with cut side of garlic.
3
Spread each crouton with goat’s cheese. Top with tomato salad and serve sprinkled with basil.
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