Bruschetta with Roasted Tomatoes & Goat Cheese
1 baguette (gluten free, sour dough or fresh baked is best!)
1-2 tbsp Ghee, melted
2 cloves of garlic
1 1/2 box of baby tomatoes (I love to use sugar bombs if they are in season and available)
Creamy soft goat cheese (garlic and herb flavored is delicious!)
Red onion, diced
2 tbsp olive oil
Preheat the oven to 400 degrees and take out a baking sheet.
In a small bowl, mix together chopped red onion, olive oil, salt/pepper and fresh basil, set aside.
Slide the baguette 1/2 inch thick and place on the sheet pan.
Melt the ghee in the microwave. Using a baking brush, brush the ghee on each slice of bread. Place in the oven to toast for 8-10 minutes, until slightly browned or done to your liking. Remove from the oven to let cool.
While waiting, heat a pan or cast iron skillet on the stove top over medium heat. Simply add the tomatoes to the heated pan and let them “blister” and become soft. Stir them around every few minutes. Remove from heat when they are soft and “squishy”.
When bread is cool enough to touch, slice a piece of garlic in half and rub it onto each slice of bread.
Spread goat cheese onto each piece. Add a little of the basil/onion/olive oil mixture to each slide and top with tomatoes and fresh dill.