Tomato, Leek and Goat Cheese Bruschetta

1 Leek, white part only
8 Roma Tomatoes, cored and chopped
4 Tablespoons chopped fresh Basil
2 Teaspoons finely chopped garlic
1 Teaspoon chopped fresh rosemary
2 Tablespoons extra virgin olive oil
Kosher salt
Ground black pepper
16 Slices crusty French baguette, cut on bias
½ Cup fresh goat cheese
¼ Grated Parmesan

1.    Preheat the broiler. Cut the leek in half lengthwise and run under cold water to remove any      residual dirt. Pat dry and cut into long strips, about 2 inches long and 1/8 inch wide.

2.    Stir tomatoes, leek strips, basil, garlic, rosemary and olive oil together. Season with salt and pepper, set aside.

3.    Place the bread slices on a sheet pan and toast under the preheated broiler until golden brown. Turn the broiler off and preheat the oven to 400 degrees.

4.    Spread a thin (or thick if you prefer) layer of goat cheese on the freshly toasted bread. Top with generous tablespoon of tomato/leak mixture then a teaspoon of Parmesan.

5.    Place in 400 degree oven and bake or 7-10 minutes, or until Parmesan is melted. Serve warm.

The Cool Mountain Cookbook- Gwen Ashley Walters