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This is one of those incredibly easy, throw-together appetizers that will be gobbled up before you know it. The staff at the CTV couldn’t keep their hands off this dish! The plate was clean in no time! 19 oz (540 ml) canned whole tomatoes ¼ cup (60 ml) diced shallots 2 large cloves chopped garlic ¼ cup (60 ml) chopped fresh basil leaves Salt and pepper ½ cup (125 ml) coarse chopped cashews ½ cup (125 ml) crumbled goats cheese additional chopped basil, for garnish salt and pepper, to taste canola oil, for sautéing In a skillet over medium heat, sauté the shallots and garlic in about a tablespoon of canola oil until softened. Transfer the canned tomatoes to a bowl. Using your hands, crush each tomato. Add the crushed tomatoes to the skillet. Stir and let simmer for several minutes. Toss in the basil and a pinch of salt and pepper. The dish at this point can be transferred to a serving dish and topped with the cashews and crumbled goat cheese. Garnish with a small amount of chopped fresh basil. Alternatively, transfer the tomato mixture to a heatproof serving dish. Top with crumbled goat cheese and then cashews. Bake at 350°F (180°C) for 8 to 10 minutes. Garnish with a small amount of fresh basil and serve with crackers or crusty bread. Anthony McCarthy is the Executive Chef at the Saskatoon Club, Saskatoon, Saskatchewan. Aired on The Wheatland Café, December 14, 2011

Chef Anthony McCarthy’s Goat Cheese Bruschetta with Cashews