Bruschetta with Garlic and Paprika Tomato Paste

Ingredients

• 4 cloves garlic
• 4 shallots
• 2 tbsp olive oil
• 100 g young goat cheese
• 100 g Soft Butter
• 1 tbsp finely chopped basil
• Salt
• pepper from the grinder
• 50 g dried paprika peppers
• 50 g dried tomatoes
• 1 Shallot
• 1 clove garlic
• 2 tbsp olive oil
• 1 tsp Italian dried herbs
• 1 tbsp paprika paste (from tube)
• 2 tbsp Tomato paste
• 1 tbsp finely chopped basil
• a splash of vinegar, salt, pepper
• 1 small baguette (or ciabatta)
• a drizzle of olive oil
• basil for garnish

Instructions

1. 1.

   Peel and finely dice garlic and shallots. Heat olive oil in a small pan. Sauté garlic and shallots until translucent. Remove from heat.

2. 2.

   Mash goat cheese with a fork, gradually incorporating butter pieces. Add the garlic-shallot mixture and basil. Season with salt and pepper.

3. 3.

   Finely chop dried paprika and tomatoes. Dice another shallot and clove of garlic. Heat olive oil in a non-stick pan. Sauté shallot and garlic until translucent. Add herbs, paprika, and tomatoes; cook over medium heat. Stir in paprika paste and tomato paste. Mix in basil. Season with vinegar, salt, and pepper.

4. 4.

   Slice baguette or ciabatta. Place on a baking sheet. Drizzle lightly with olive oil and bake at 180°C (350°F) for 6-8 minutes until slightly dry but not roasted. Spread the pastes on top and garnish with basil before serving.