Friends, I am ashamed by this extra-long hiatus. I'm not sure whether I should apologize to you, to the blog, or to myself for taking such a long break from cooking. But between a job interview, traveling, and an illness that left me incapable of thinking or even looking at food, this last month has been rough (don't worry, I'm better now). I've got a bunch of recipes up my sleeve that I'm excited to share, but for now I'm doing a little throw back to these bruschetta that I made last summer. I thought it would be a perfect way to kickoff this extra hot weather we've been having. It's bruschetta two ways: both ways are topped with goat cheese, but one uses grape tomatoes and basil as a finishing touch, while the other uses sauteed leeks.