Goat Cheese Brushetta

It's no secret that I would prefer eating a few different things for dinner over eating one large meal. Considering that I always have a baguette on hand, it's never difficult for me to satiate my desire for beautiful little snacks. This particular bruschetta concoction is one that I'm famous for among my friends.
The crunchy baked crostini, tangy goat cheese, peppery arugula, and sweet tomatoes are the ideal combination of ingredients. The marinated tomatoes are also delicious as an uncooked sauce to put over pasta.

Goat Cheese Bruschetta
Yields: 4 Servings

1 roma tomato, diced
1 small clove garlic
1 dash dried oregano
1/2 ciabatta baguette
2 tablespoons olive oil
kosher salt
black pepper
1/2 cup baby arugula
1/4 cup goat cheese

Mince one clove of garlic and combine it with the diced tomato and the dried oregano. Drizzle this with olive oil and sprinkle it with some salt and pepper. Let this combination meld while you toast the bread.
Preheat your oven to 375 degrees. Thinly slice the ciabatta, drizzle it with olive and sprinkle it with salt and pepper. Place it on a sheet pan and put it into the oven for about ten minutes or until it's golden.
Finally, spread the goat cheese onto each slice, place a leaf of arugula on it and add a few pieces of tomato.

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