Bruschetta with tomato jam and goat's cheese

Preheat the oven to 180 ° C. Bring a pot of water to the boil and prepare a bowl of ice-cold water. Remove the stalk of the tomatoes and carve a cross at the bottom.

Immerse the tomatoes with three at a time for about 15 seconds in the boiling water until the skin is released. Immediately put in the cold water, allow to cool for one minute and remove the skin.

Cut all tomatoes in half and remove half of them. Cut all halves into six pieces.

Weigh the tomato mass and add the same amount of jelly sugar. Bring to a boil over a medium heat and simmer for 5 minutes on low heat.

Season with the lemon juice and a little salt. Let it cool in a container covered to room temperature.

Slice the bread in slices and drizzle with olive oil and salt. Toast about 8 minutes on a grid. Remove the rack from the oven, turn the slices over and spread the cheese over the bread.

Toast for about 5 minutes until the cheese starts to melt. Put the warm bruschetta on a plate, put a tablespoon of tomato jam on each roll and garnish with the lemon balm.