Balsamic Prune Goat Cheese Bruschetta Food

SUN-DRIED TOMATO BRUSCHETTA WITH GOAT CHEESE

Steps:

• Preheat broiler.
• Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
• Place the bread under the broiler and toast until light golden; remove.
• Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
• Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
• On top of that lay out some basil leaves to cover the top of the bread.
• Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
• On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
• If you like you can add a pinch of sea salt but I didn't.
• Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.

BALSAMIC-GOAT CHEESE GRILLED PLUMS

Steps:

• For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.