Goat Cheese and Tomato Bruschetta

You can make the goat-cheese mixture a day ahead, but bring it to room temperature before using; assemble the bruschetta at the last minute. For an even lovelier presentation, use a mix of red and yellow tomatoes and sprinkle with snipped chives.

PREP: 15 minutes      GRILL: 6 to 10 minutes

MAKES: about 24 bruschetta or 8 appetizer servings

1 long loaf (8 ounces) Italian bread

1 package (5½ ounces) soft mild goat cheese, such as Montrachet

1 teaspoon finely chopped fresh oregano

¼ teaspoon coarsely ground black pepper

2 ripe medium tomatoes, seeded and chopped

teaspoon salt

3 tablespoons olive oil

2 teaspoons finely chopped fresh parsley

2 garlic cloves, each cut in half

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. Cut off ends from loaf of bread; reserve for another use. Cut loaf on diagonal into ½ -inch-thick slices.

3. In small bowl, with fork, stir goat cheese, oregano, and pepper until blended. In medium bowl, stir tomatoes, salt, 1 tablespoon oil, and 1 teaspoon parsley.

4. Place bread slices on hot grill rack or pan and grill until lightly toasted, 3 to 5 minutes on each side. Transfer toast to wire racks to cool slightly. When cool enough to handle, rub 1 side of each toast slice with cut side of garlic. Discard garlic. Brush garlic-rubbed side of each toast with remaining 2 tablespoons oil.

5. Just before serving, spread goat-cheese mixture over garlic-rubbed side of toast and top with tomato mixture. Sprinkle with remaining 1 teaspoon parsley.

EACH SERVING: About 180 calories, 6g protein, 16g carbohydrate, 10g total fat (4g saturated), 9mg cholesterol, 280mg sodium