Olive and Goat Cheese Bruschetta

Ontario is in the grips of an intense heat wave and my kitchen has adapted accordingly. Salads and quick and easy meals are on the menu for the next little while. But this does not mean that one has to sacrifice taste, as I proved last night. As always, I welcome requests for dishes, and recently a good friend took me up on that offer by requesting a recipe for bruschetta. I don't recall if I have made bruschetta before, but I wasn't satisfied with the recipes I found, so I created my own version. Just one slice makes for a satisfying summer meal.

Olive and Goat Cheese Bruschetta

Recipe by Lisa Turner Cuisine: Italian Published on August 2, 2007 Toasted Italian garlic bread smothered with a colorful and delicious array of mushrooms, olives, tomatoes, soft goat cheese and fresh herbs Preparation: 15 minutes Cooking time: 10 minutes Print this recipe Ingredients: 4 tablespoons olive oil 1 shallot, finely chopped 1 to 2 jalapeños, seeded and finely chopped 4 to 5 mushrooms, roughly chopped juice from 1 small lemon (1 1/2 tablespoons) sea salt and cracked black pepper 1 clove garlic, crushed 8 thick slices of Italian bread 2/3 cup green or black olives, pitted and chopped 1 medium tomato, seeded and diced 4 oz (115 g) soft unripened goat cheese 2 tablespoons fresh parsley, finely chopped 1 tablespoon fresh basil, finely chopped Instructions: Heat a teaspoon of the oil in a frying pan over medium-high heat. When hot, add the shallots and stir for a few minutes to soften. Add the jalapeños, mushrooms and lemon juice, and continue to stir for a few minutes or just until the mushrooms begin to release their juices. Remove from heat and season with salt and pepper. Set aside. In a mortar and pestle, make a paste of the garlic and remaining olive oil. Toast the bread under a broiler until golden. When the bread is ready, brush each slice with the garlic and olive oil mixture. Next spread each slice with some goat cheese. Top with the mushroom mixture, olives and chopped tomato. Finish off by sprinkling each slice with the fresh herbs and a little more black pepper. Makes 4 servings