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| Tomato and Goat’s Cheese Sourdough Bruschetta Serves 4 4 very ripe tomatoes, preferably vine-ripened, diced  ¼ cup olive oil Sea salt and freshly ground pepper 4 slices sourdough bread 1 clove garlic, peeled 200g goat’s cheese Olive oil, to serve Place tomato in a large, shallow ceramic dish. Tear 12 basil leaves and add to tomato with the oil. Season with sea salt and freshly ground pepper. Cover and marinate at room temperature for 1 hour. Preheat a grill on high. Toast sourdough bread on both sides. Slightly crush garlic with a flat knife. Rub garlic over toast, then spread toast with cheese. Top with tomato and basil mixture, including juice. Drizzle with more oil and sprinkle with remaining basil leaves, to serve. From: Country Style, Country Chefs, published by Lantern. 
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