2largeroma tomatoes, washed, seeded and finely diced
1⁄4teaspoonthyme leaves, finely chopped
1⁄2tablespoonextra virgin olive oil, plus more for brushing
1⁄2teaspoonsherry wine vinegar
1⁄4teaspoonsea salt, to taste
1⁄4teaspoonblack pepper, to taste
1baguette, sliced into 1-inch pieces
1⁄2cupgoat cheese, as needed
1⁄4cuppomegranate molasses (or more as needed)
Serving Size: 1 (1253) g
Servings Per Recipe:1
Calories from Fat 14 g8 %
Total Fat 1.6 g2 %
Saturated Fat 0.4 g1 %
Cholesterol 0 mg 0 %
Sodium 365.4 mg 15 %
Total Carbohydrate36.6 g 12 %
Dietary Fiber 1.7 g6 %
Sugars 2 g7 %
Protein 7.7 g 15 %
In a mixing bowl, combine tomatoes, thyme, oil, vinegar, salt and pepper. Stir well and set aside.
On one side only, brush oil on bread slices, covering the entire surface. Place oiled slices on a baking sheet lined with foil and transfer under the broiler with the rack positioned at the top of the oven; grill until brown, about 2 to 2 ½ minutes.
To assemble the bruschetta, spread a good amount of goat cheese followed by tomato mixture. Drizzle pomegranate molasses over and garnish with chives. 8 servings.