Bruschetta (the best. for real.)

mom found this recipe years ago as an appetizer for thanksgiving and we've been making it ever since!  everything together is just so so yummy, i love it!  i think recipe is also what got nate to eat tomatoes on a regular basis. mmmm.....

Bruschetta


Ingredients

• 2 lbs. roma tomatoes (core, seed and dice) -- don't skip this step or it'll be way to runny with tomato juice!
• 5 tbl. extra-virgin olive oil 
• ½ tbl. lemon juice 
• ½ tsp. dijon mustard 
• ¼ cup kalamata olives (pitted and chopped) 
• 3 tbl. fresh basil (chopped) 
• 2 cloves garlic (minced) 
• 6 oz. goat cheese 
• 1 baguette 
• Pinch salt/pepper 

Directions

1. Slice baguette in roughly ¾ “ thick slices, brush olive oil on each of the slices (2 tbl. total) and bake at 425 for 5-8 minutes or until slightly golden brown (or cheat, and use your Misto to spray them all with olive oil once they're on the pan. your call.). Let cool. 
2. Whisk olive oil, lemon juice, and dijon mustard. 
3. Add olives, basil, garlic and tomatoes to mixture. Spread goat cheese on bread slices, add a spoonful of tomato mixture to each.