Whipped Goat’s Cheese Bruschetta

1 sourdough loaf, cut into 1cm slices
60ml olive oil
600g cherry tomatoes, halved
half a red onion, finely chopped
200g goat’s cheese/chevin
100g sour cream
juice of 1 lemon (about 30ml)
a handful of basil leaves, chopped

Preheat your oven to 180℃.
Place the bread slices on a baking sheet and brush them with the olive oil.
Toast the bread in the oven for 10 min. Set aside.
Add the halved tomatoes and red onion to a mixing bowl, drizzle with some olive oil and season with salt and pepper. Set aside.
Add the goat cheese, sour cream, lemon juice and basil leaves to a bowl and whisk together with an electric whisk.
Spread the cheese mixture on the bruschetta, top with the tomato and serve immediately.

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