Bloody Mary Tomato Bruschetta with Goat Cheese

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Bloody Mary Tomato Bruschetta with Goat Cheese

Scatter with coarsely chopped pimento-stuffed olives for a tasty option.

Makes about 24 pieces

1 artisanal baguette
Extra-virgin olive oil for drizzling
1/4 teaspoon kosher salt


3 tablespoons Demitri’s Extra Horseradish Bloody Mary Seasoning
2 tablespoons olive oil
1 tablespoon vodka (optional)
5 roma or vine-ripe tomatoes, diced small (about 3 cups)
1/4 cup chopped fresh basil
3 tablespoons small-diced celery


6 ounces chèvre-style fresh goat cheese
Garnish: small celery leaves

Preheat oven to 400 degrees F.

Cut baguette into 1/4-inch slices—you want about 24 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 6 to 8 minutes, or until toasty. Let crostini cool.

Meanwhile, whisk together the Demitri’s Seasoning, olive oil and vodka in a medium bowl. Mix in the tomatoes, basil and celery.

To serve: Smear each piece of crostini with goat cheese, and place on a platter. Drain any excess juice from the tomato mixture, and immediately divide the mixture between the crostini. Garnish each piece with a small celery leaf.

Chef’s Note: Top crostini right before serving so they do not get soft.

Recipe created by Kathy Casey Food Studios®for Demitri’s Bloody Mary Seasoning