Bruschetta with grilled calamari, tomatoes, and goat cheese

Name: Bruschetta with grilled calamari, tomatoes, and goat cheese
Cuisine: American
Ingredients: 1 tablespoon mashed roasted garlic; 2 tablespoons chopped fresh chives; 4 ounces (115 g) firm aged goat cheese, such as Cabécou or Tome, finely diced; Red wine vinegar; 4 ounces (115 g) firm aged goat cheese, such as Cabécou or Tome, finely diced; 4 ounces (115 g) firm aged goat cheese, such as Cabécou or Tome, finely diced; 1 Italian or French baguette, cut into ½-inch (12-mm) slices; 1 Italian or French baguette, cut into ½-inch (12-mm) slices; Small fresh mint leaves and fried capers, for garnish (optional); Small fresh mint leaves and fried capers, for garnish (optional); ⅓ cup (75 ml) extra-virgin olive oil, plus 3 tablespoons for brushing and drizzling; 3 tablespoons fresh lemon juice; 1 small sweet red onion, halved and cut into ¼-inch (6-mm) slices; 3 tablespoons coarsely chopped fresh mint; 1 pound (455 g) firm, ripe plum tomatoes, halved and seeded; 1 pound (455 g) firm, ripe plum tomatoes, halved and seeded; Fine sea salt and freshly ground pepper; 1½ pounds (680 g) cleaned small calamari; 3 tablespoons chopped fresh basil; Fine sea salt and freshly ground pepper

Preparation info

Makes
12 to 16
toasts

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is a nice appetizer to serve as part of a summer grill menu. You can cook the calamari under a hot broiler if you don’t want to fire up the grill—but the smoky flavor that charcoal grilling adds is a real plus. The bruschetta toppings are also great tossed with pasta.

Ingredients

⅓ cup (75 ml) extra-virgin olive oil, plus 3 tablespoons for brushing and drizzling

Americas
United States
Fish course
Starter
Pescatarian
Summer
California

Method

In a medium bowl, whisk the ⅓ cup (75 ml) olive oil, the lemon juice, basil, 1 teaspoon salt, and a few grind