- 12 1/2-inch-thick slices Italian or French bread (from about 3-inch-diameter loaf)
- 3 tablespoons olive oil
- 1 large garlic clove, halved
- 6 plum tomatoes, seeded, chopped
- 1 teaspoon fresh lemon juice
- 4 ounces soft fresh goat cheese (such as Montrachet)
- 3 tablespoons chopped fresh mint
- Preheat oven to 325°F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven. Rub cut sides of garlic over toasts.
- Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss tomatoes to combine. (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature.)
- Preheat oven to 350°F. Spread goat cheese over toasts; arrange on baking sheet. Mound tomatoes on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with mint.