Have bowls of onions, tomatoes, goat cheese and Mediterranean-style black olives on the table when guests arrive. Let them assemble their own bruschettas as you take the toasts off the grill
24 pieces of diagonally sliced baguette
6 to 8 ounces fresh goat cheese
1 cup minced red onion
2 cups minced ripe tomato
Grill the bread slices just to warm them and give them a hint of burnt edges and smoke flavor.
Spread the warm toasts with a little goat cheese and sprinkle with onion and tomato.
Yields 24 toasts.
